Tzatziki is one of the simplest and most popular Greek sauces, which will be a great addition to many dishes. Although it is usually served to gyros in pita pancakes, it will also be great for grilled and fried vegetables or as an addition to meats. Tzatziki eaten in reasonable quantities are healthy, because garlic and lemon juice is a source of antioxidants, and protein, calcium and friendly bacteria contained in Greek yoghurt also have important importance for the body.
The products for its preparation are generally available, although in our country we will not buy the basic ingredient, the original Greek yogurt. When preparing tzatziki in Poland you have to settle for a Greek type yogurt, which unfortunately differs slightly from the original. Traditional Greek yoghurt is made from sheep's milk and has a characteristic thick and creamy consistency, and its taste is basically unbelievable - who tried this knows. When buying a Polish replacement, it is necessary to pay attention that in its composition there is no milk powder, gelatin, proteins, stabilizers or other chemical "improvers". The correct composition is milk and live bacterial cultures.
If you are going with the intention of preparing tzatzików at home, then avoid the wide arc of all kinds of ready-made spice mix available in our stores. You will find in them various strange ingredients and some chemistry that absolutely should not be found in this sauce. The preparation of tzatziki with fresh ingredients will be a much better choice.
Although in tzatziki there is no long list of ingredients and it would seem that there is no room to modify here, however, we met with various additions that the Greeks improve their taste. As optional extras are used chopped dill or fresh mint leaves.
1. Grind the unpeeled cucumber on a grater with a thick mesh, salt and leave for about 20 minutes.
2. After this time, we squeeze the juice well and put the cucumber into the yogurt.
3. Garlic, grate with salt and add to the yogurt and then add lemon juice and olive oil while stirring.
4. To the sauce, you can add a few stalks of chopped dill or mint leaves. Mix everything, and then put in the fridge for about an hour.
Feta from the oven is a great way for a quick and very tasty dish that will appeal to fry-eaters and lovers of Greek cuisine. The absolute condition of success is the use of the original Greek fete and not the Polish substitute, which has nothing to do with real feta. As with other dishes, there are several ways to prepare feta from the oven. If the dish is to fulfill the task of a snack, we only need one feta packet for 2 people.
Grilled vegetables are often hosted on Greek tables as an addition to larger dishes or as an independent starter. In one of the taverns last year, we enjoyed a grilled pepper stuffed with feta cheese. Delicious and very fast to prepare. It tastes brilliantly combined with ordinary fried potatoes sprinkled with herbs.
Dolmades is one of the most popular Greek meat dishes. It occurs both in the vegetarian version and with meat. Young grape leaves are needed to prepare them. And it is in the leaves that the key to success lies. They must be young and very delicate. The best and the most delicate ones are collected around May. However, if you do not have the opportunity to collect fresh leaves, you can use ready-made leaves from the lagoon. However, the effect will be better if you use fresh leaves.