Calling all greeks...... Please Help?!
Calling all greeks...... Please Help?
Please tell me how to make gyro sauce? Is it really made with plain yogurt?
Answers:
OK, I'm here. I've got my slide rule, pocket protector, thick glasses & high water pants. Oh, wait a minnute. Greeks? I thought you said geeks. Sorry.
I'm not Greek - but I use either Greek yogurt (you can find it at whole foods) or I drain plain yogurt in a coffee filter in a strainer over a bowl in the fridge for a few days (a thin yellowish liquid will drain off - whey - leaving you with a nice thick clotted yogurt)
Tzatziki Sauce:
16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced
Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.
You're talking Tzatziki Sauce, here ya go.
16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced
Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.
Yield: 1 1/2 cups
I am not Greek, but You have to use the sheep's milk yogurt that really gives the best taste to this sauce.
Tzatziki Sauce
2 cucumbers,peeled, seeded,
1 grated,and well drained
1 or 2 cloves garlic,minced
1/2 t salt
1/2 t white pepper
1 t white vinegar
1/4 c olive oil
16 oz plain yogurt
In medium bowl of electric mixer, mix all ingredients except yogurt. Add yogurt and beat on medium speed until mixture has a creamy appearance. Refrigerate, covered, overnight to blend the flavors. Serve with gyros or other lamb dishes.
Tzatziki
1 c yogurt,
1 T mayo,
juice of 1 lemon,
2 scallions including green tops, (finely chopped), cucumber (minced), 5 cloves garlic (minced).
Mix well.
Tzatziki Dip (Great with Fried Zucchini)
1/2 long English cucumber
salt for sprinkling
2 cups plain yogurt
2 cloves garlic, minced
2 tsp. white vinegar
1 Tbsp minced fresh dill
salt & pepper to taste
Grate cucumber. Place in a colander and sprinkle lightly with salt. Let stand 30 minutes to pull out the excess water. Rinse and press dry between layers of paper towel. Whisk the yogurt smooth. Stir in vinegar, grated cucumber, garlic, and dill. Season to taste with salt and pepper. Cover and chill several hours. Serve chilled with chunks of pita bread. Brush a little oil on the pita bread and then fry them in the frying pan. Serve the pita bread warm if desired.