Cooking the Van, Exploring Europe 2016
Leave a comment

TZATZIKI!

Share

In Greece, no restaurant is without tzatziki. It’s always there. Prices range from €2.50 to €4.50 and it’s normally served with the “mezze” (small appetisers to share or a snack before moving on to more serious fare). We ate tzatziki (almost) every day we spent in Greece. While it usually has the same basic ingredients: cucumber + yoghurt + garlic, its flavour changes based on the cooks and the region. Here’s a taste of 2 varieties gleaned during our wanderings:

 © Bertrand ring

© Bertrand Lanneau

-TZATZIKI HALKIDIKI

Ingredients:

1 cucumber: angouraki
Full-fat Greek yoghurt (dessert-type yoghurt): giaouti tin elliniki
1 garlic clove: skordo
olive oil: elaiolado
dill: anitho

 © Bertrand ring

© Bertrand Lanneau

Recipe:

Peel the cucumber, remove seeds, and cut into cubes. Place in a sieve with some salt, let drain. Put yoghurt into a bowl. With a garlic press, crush the garlic clove in the yoghurt. Check on cucumbers in the sieve, make sure liquid has been removed. If necessary, press with your hands. When it’s well drained of its fluids, mix into garlic yoghurt. Stir. Add salt and pepper to taste. Serve on a small plate with a bit of olive oil and a sprinkle of dill.

 © Bertrand ring

© Bertrand Lanneau

-TZATZIKI PELION

Ingredients:

1 cucumber: angouraki
Greek dessert yoghurt: giaouti tin elliniki epidorpio
Crème fraiche-style Greek yoghurt (10% min. fat content): giaouti tin elliniki
1 garlic clove: skordo
olive oil: elaiolado
vinegar: to xidi
oregano: rigani

 © Bertrand ring

© Bertrand Lanneau

Recipe:

Prepare this tzatziki a day before you want to eat it. Peel the cucumber and grate it. Remove liquids by lightly salting it and squeezing it over a sieve. Mix the two yoghurts in a bowl. With a garlic press, crush the garlic clove in the yoghurt. Add the cucumber to the garlic yoghurt. Add salt and pepper to taste. Add a few drops of vinegar. Put in fridge for 24 hrs. Serve on a small plate, flattening it with the back of tablespoon, then pour a tablespoon of olive oil on top. Lightly sprinkle with oregano.

 © Bertrand ring

© Bertrand Lanneau

Share

Leave a Reply