skip to main content

tzatziki sauce

11 years ago

I don't have any fresh mint to use. I'm thinking of adding a bit of mint jelly instead. Any thoughts?

Sort by:Oldest

Comments (7)

liz_h
Original Author
11 years ago
I was sure this called for mint, but all the recipes I've checked online say dill, which I do have. :)
ann_t
11 years ago
I prefer dill over mint in Tzatziki Sauce. It is even good if you are out of dill. Enough garlic and shredded cucumber makes for a tasty sauce.

~Ann
Related Discussions
Tzatziki Sauce: what to use it for?
Q
Comments (10)
I'm with Linda. Just make beef or chicken meatballs using the same Greek seasonings. My family never made tzatziki (only ate it at Greek restaurants & festivals), but my mom always served plain yogurt as a condiment with meatballs, roast lamb, meatloaf, roast chicken, or chicken cooked in cinnamon scented tomato sauce. Something about the tartness of the yogurt pairs well with rich and/or spicy dishes. Probably the same idea behind Indian raita. I don't see why you couldn't use tzatziki in the same way. I think tzatziki sauce would be good with raw vegetables, whole grain crackers like Ak Mak, warm pita bread or pita chips. Even on top of a baked potato instead of plain sour cream. Or some other plain steamed or roasted vegetable. I like Trader Joe's tzatziki. As mentioned above, if I have some on hand, I just use a scoop as a condiment for whatever I'm eating, especially rice.
...See More
Michigan Meeting today!
Q
Comments (15)
LOL, Pam, that would be Sleeping Bear Dunes. Ann was just very near there, it's up on the Leelanau Peninsula, just North and West of Traverse City. It's vineyards and little fishing towns and the State Park. Sadly, erosion and nature are taking their course and in another 30 or 40 years, the "bear" will be gone. The Native American legend of the bear is that a mother bear and two cubs were fleeing a great famine in Wisconsin and were swimming across The Lake. The two cubs drowned and the Mama Bear was so sad that the Great Spirit turned both cubs into islands (North and South Manitou Island) and Mama into the giant sand dune, so that she could watch over them forever. Come to Michigan, I'll show you "the Bear". There's about a 400 foot dune to climb, and you can slide/roll/jump down into The Lake, if you are young and agile (and foolish) enough. And yes, I believe it very well may be the most beautiful place in the United States. Come soon, before all the tourists do.... Annie
...See More
Meals for one....
Q
Comments (62)
During the summer especially, my DH will cook two chickens on our BBQ rotisserie. We have part of one for that night's dinner. He likes, dark meat, I don't like it by itself, but am fine with it in something, like enchiladas or soup or chicken pot pie. So after our first dinner, I cut the legs and wings off, strip the rest of the meat and bag it for the freezer. DH eats a couple of wings or a leg for a lunch for the next day or two. I throw the carcasses in my instapot and get couple of quarts of good broth, which I freeze. Before freezing the stripped meat, I usually make a batch or two of enchiladas for two. Two chickens done this way makes 5 or 6 meals for us and the broth gets made into various soups. For a hot weather soup, that doesn't involve a lot of kitchen time, chicken taco soup is a favourite; chicken broth, shredded chicken, a can of black beans ( or a cup or two of frozen) corn, green chilis, whatever veg are languishing in the crisper, tomatoes and seasoning. Comes together quickly and we both like it.
...See More
Spatchcocked Chicken on Gas Grill
Q
Comments (34)
There is heat loss but not much. The Weber has a thermometer on top and while I realize the very top of the inside, when the lid is closed, is the hottest point and is decidedly not where the cooking food is located, I think it goes up to something like 600F. Which was why I said earlier that food in a gas grill when closed is roasting/baking as much as being grilled from below. With mine, the hood needs to be closed to produce enough heat to cook because the gas elements below do not get as hot as a charcoal fire does. WIth my charcoal Weber, with the lid off and just a moderate charcoal load, the direct heat from below is mucho hot. So much so, I need to use a cooking glove or long handled tools to move or remover the food. Not so with the gas grill.
...See More
Lars
11 years ago
I prefer dill also, but caterpillars have eaten half of my dill, fortunately starting with the tops, and so it seems to be growing back okay. Nothing seems to want to eat my mint, and so as long as I water it, it keeps growing, but it is very rootbound. I have the dill growing in partial shade at this time of year, but the mint is in full sun.

I would not substitute mint jelly in this sauce, as it is not supposed to be sweet. Are you serving it on lamb souvlaki? If so, you could also substitute fresh oregano (especially Greek oregano) for the mint or dill. I agree that enough garlic can make up for leaving out the herbs.

Lars
caliloo
11 years ago
Another voice for dill. Much better than mint in Tzatziki

Alexa
glaserberl
11 years ago
No dill or mint. Just Greek yogurt, shredded cucumber, lots of garlic, a bit of lemon juice and salt and pepper. Our neighbor growing up was from Greece and that is her version.
Katharina
Claire Buoyant
11 years ago
Here's the recipe I use with good results, but I rinse out the salt from the cukes. You may use Greek yogurt to eliminate the 'draining' step. I also use more cucumber-YMMV

Greek-Style Cucumber and Yogurt Dip with Dill Bon AppÃ¯Â¿Â½tit : August 2000

Tangy and refreshing, this dip is called tzatziki in Greek. Here, it's served with crisp baked pita wedges, but it also goes well with cruditÃ¯Â¿Â½s. Drain the yogurt a day before you plan to prepare the dip. And mix up a big batch of lemonade to pour throughout the picnic.
Yield: Makes 6 servings
ingredients
2 cups plain yogurt

1 English hothouse cucumber, unpeeled, halved lengthwise, seeded, grated
1 tablespoon coarse salt

1/2 cup sour cream
2 tablespoons fresh lemon juice

2 tablespoons minced fresh dill
1 garlic clove, minced
6 pita breads, cut horizontally in half, then cut into wedges
Olive oil
preparation

Line sieve with cheesecloth and place over medium bowl. Place yogurt in sieve. Cover with plastic wrap and allow to drain in refrigerator overnight.

Mix cucumber and 1 tablespoon salt in small bowl; cover and chill 3 hours.

Transfer drained yogurt to another bowl. Mix in sour cream, lemon juice, dill and garlic. Squeeze out as much excess liquid as possible from cucumber. Stir cucumber into yogurt. Season with pepper. Cover; chill at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.)

Preheat oven to 400Ã¯Â¿Â½F. Place pita wedges on baking sheets. Brush with olive oil. Bake until crisp, about 10 minutes. Cool. (Can be made 1 day ahead. Store pita airtight at room temperature.) Serve cucumber dip with baked pita wedges.

Epicurious.com Ã¯Â¿Â½ CondÃ¯Â¿Â½ Nast Digital, Inc. All rights reserved.
ADVERTISING

Read More http://www.epicurious.com/recipes/food/printerfriendly/Greek-Style-Cucumber-and-Yogurt-Dip-with-Dill-103752#ixzz1zxABAzSi
liz_h
Original Author
11 years ago
Thanks everyone. I only made this once many years ago. Draining the yogurt never worked well, and the flavor didn't compare to a good restaurant version. Now that I can get good Greek Yogurt I decided to try this again.

Fat-free yogurt just tastes bad to me, but I may use a mix of regular and fat-free. That's what I do for breakfast.

Our schedule has gone crazy, so last night I added a pound of ground beef to my ground lamb, seasoned like gyro meat and fried it, breaking up as it cooked. I had pocket sandwiches like this at a fair once, and they were scrumptious. With any luck, we'll eat some of it tonight, along with the tzatziki

0

Sponsored

A.I.S. Renovations Ltd.

15 Reviews

Custom Craftsmanship & Construction Solutions in Franklin County

More Discussions

Apple Pie Cookies

10

Good ideas for packing on healthy weight?

12

Food for the Eclipse

6

Do you make actual shortcake?

35

Improving an Apple Cake recipe - Very crumbly!

20