Where is tzatziki sauce from

Does anyone really care? During this period, it was mandatory to give Turkish names to all Greek foods; hence many Greek dishes still have names of Turkish origin. Tzatziki made Greek yogurt famous , and gave life to the tasteless cucumber. More garlic is used in Greece to make Tzatziki, than any other dish in our cuisine. As much as you like but my suggestion… not too much. Tzatziki is supposed to be adding freshness to our food, not the heavy burning sense of too much garlic.

Allow the grated cucumber to drain overnight in the fridge by placing the sieve over a bowl and covering with plastic wrap. The next day, when you are ready to serve the tzatziki, mince the fresh dill to yield one tablespoon of dill. Take the yogurt mixture out of the refrigerator and transfer the grated cucumber and fresh dill into the yogurt mixture.

You can enter your email address at the bottom of this page to get new recipes sent to you once per week. Join me on Facebook and Pinterest!! Yes, you can use dried dill, but you should use less. Use 1 teaspoon dried dill instead of 1 Tablespoon of fresh dill.

Generally, it should be fine for up to 3 days in a container with a lid in the refrigerator. Some of the water may separate, but you can just stir it back in before serving.

The cucumbers can get mushy in the freezer. If you freeze your tzatziki sauce, make sure to store it packed in an airtight container, and then stir it very well before serving. Combine the yogurt, garlic, oil, vinegar, and salt in a large bowl. Cover and refrigerate overnight. Transfer the grated cucumber and fresh dill to the yogurt mixture and stir to combine.

Serve chilled with pita bread for dipping. Notes For a vegan tzatziki and a dairy free tzatziki, use coconut milk yogurt instead of the Greek yogurt. Nutrition information has been auto-calculated for your convenience. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

During this time, the Indian people were ruled by an elite Persian class that enjoyed the North Indian rice dish known as biryani. However, the Indians would make the rice dish too spicy for the palette of the Persian elite.

To balance out the fire of the spices, the Persians began to enjoy the soothing taste of the raita sauce. Cool as cucumber and soothing as yogurt, this classic Indian sauce was the perfect solution to the spicy rice.