Trata Piato With Tzatziki Recipes

TZATZIKI

Tzatziki image

Greek yogurt's thicker texture eliminates the need to drain yogurt in cheesecloth as most commonly seen in tzatziki recipes. Wringing out the moisture from your cucumber ensures that the tzatziki stays thick and creamy. We chose fresh dill and mint over dried to provide the brightest flavor possible.

Provided by Food Network Kitchen

Categories condiment

Time 15m

Yield about 2 cups

Number Of Ingredients 8

Ingredients

1 medium English cucumber
1 cup whole milk Greek yogurt
2 cloves garlic, grated
Juice of 1 lemon, about 3 tablespoons
1 tablespoon olive oil, plus more for drizzling
Kosher salt
1/4 cup fresh dill, chopped
2 tablespoons fresh mint, finely chopped

Steps:

Line a strainer with a clean kitchen towel and place over a bowl. Grate the cucumber on the large holes of a box grater. Sprinkle 1 teaspoon of salt over the cucumbers and toss together by hand. Put the salted cucumber into the towel lined strainer and let sit for 10 minutes. Use the kitchen towel to squeeze out any remaining moisture.
Stir the cucumber, Greek yogurt, garlic, lemon juice, olive oil, and 1/4 teaspoon salt together in a medium bowl until combined. Gently fold in the dill and mint. Serve drizzled with more olive oil.

TZATZIKI

Tzatziki image

Provided by Food Network

Categories appetizer

Time 16h5m

Number Of Ingredients 7

Ingredients

2 cups Mediterranean-style yogurt, (may substitute with conventional yogurt)
1 large English cucumber (peeled, shredded and drained)
1 clove garlic, chopped fine
1 tablespoon mint, chopped
1 tablespoon dill, chopped
1 ounces lemon juice
Salt and pepper to taste

Steps:

To Prepare the Yogurt: Line strainer with cheesecloth and set over a bowl. Bowl should support strainer so it does not touch the bottom of the bowl. Put the yogurt in the strainer loosely covered, and let it drain overnight in the refrigerator.Discard the liquid and use the strained yogurt as directed.
Combine all ingredients and refrigerate overnight before serving. Serve with pita.

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