You know what they say.
Go fig or go home.
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Sometimes, this is how I “cook” dinner. Especially on hot summer nights like these, which is kind of scary because it’s technically still only the first week of summer and it is blazing hot outside. I don’t know if I’m ready for July and, good God, 自由伔安卓版中文版. [click to continue…]
{ click for HOW TO PREP VEGETABLES FOR CRUDITÉ }
My Mom does this thing.
{ celebrate every day in July with hot dogs, ice cream, and…}
You can throw garlic, cucumber, yogurt, salt, and maybe some fresh dill or mint together in any way, and it will always be good, but if you have the time to look after some details, well here is a recipe for Tzatziki that probably takes twice the time and three times the effort. Or maybe it takes normal time and effort and I just don’t realize how slow I am with a knife.
Recipe for Tzatziki made with chopped cucumber as opposed to shredded or grated cucumber first, very important Notes regarding yogurt and particularly the cucumber, follow.
Use Tzatziki as a dip for pita bread and crudites as on the Epic Mediterranean Mezze Board pictured above, or as a base spread on toast, grilled flatbread, or pizza piled with other vibrant vegetables, or as a therapeutic.
makes about 2½ cups, easily ratio’d up or down
2 cups sheep’s milk Greek yogurt (see Notes below if you can’t find Greek yogurt)
2 cloves garlic, peeled and lightly smashed
2 Persian cucumbers
½ teaspoon salt + more to taste
1 teaspoon lemon juice
1 tablespoon olive oil + more for drizzling
optional: 2-4 tablespoons chopped fresh dill and/or mint
optional garnish for serving as dip: chopped fresh dill and/or mint
自由伔安卓版中文版: vegetable crudites, grilled flatbread, just itself
Push smashed garlic cloves into yogurt and set aside.
Finely dice cucumbers into the smallest pieces you can; I go for 1/8-inch, which is a little smaller than half a centimeter. It takes a long time for me to cut it this way and is almost pointless because the cucumber’s shape is overwhelmed by the yogurt, but I do it anyway because I can.
Toss the diced cucumbers with ½ teaspoon salt, put into a mesh strainer set over a bowl, and let sit at room temperature for about 30 minutes to draw out as much water from the cucumbers as possible. You can also do this the night before and let the salted cucumbers sit in the strainer in the refrigerator. Some liquid will drain out on its own.
Transfer the cucumbers to several layers of cheesecloth, a clean dish towel, or even a sturdy paper towel, gather up the corners and gently wring/press out as much remaining water from the cucumbers as possible.
Stir the drained cucumbers, lemon juice, and olive oil into the yogurt. Cover and put in the refrigerator to allow the flavors (especially the garlic) to combine.
When ready to serve, stir in the fresh chopped dill and or mint if using. Taste and adjust the salt; I usually end up adding another ½ teaspoon of salt. Remove the garlic cloves, and transfer to a serving bowl. Garnish with additional chopped fresh herbs.
Tzatziki will keep in a tightly sealed container in the refrigerator for up to three days.
No yeast. No special equipment. You don’t even need an oven. It’s the perfect “bread” for someone who doesn’t bake bread.
The cooked flatbreads are great cut or torn into wedges to eat with dips, or used whole and topped with any number of spreads and toppings.
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Yogurt Skillet Flatbread recipe first, Notes and Shopping Resources follow, not that you will need to shop for anything because you probably have the four ingredients.
makes two 8-inch flatbreads, can, and probably should, be doubled
1 cup all-purpose flour
1½ teaspoons baking powder
1 teaspoon salt
½ cup full-fat plain (strained) Greek yogurt
water as needed
In a large bowl, combine flour, baking powder and salt. Add yogurt and gently toss everything together with a spoon (or even your hands) until a ball comes together in the middle of the bowl. Add water 1 tablespoon at a time if the dough is too dry. The dough should be just sticky enough to stick but pull away from your hands, but not so sticky that it actually sticks and doesn’t come off.
Transfer the dough and as much of the bits from the bowl to a floured work surface and knead until the dough comes together into a sticky, lumpy ball. Divide the dough into two roughly equal pieces. Cover the dough loosely with plastic wrap or an overturned bowl and let rest for 20-30 minutes.
Lightly flour a clean work surface. Take one dough ball and using whatever rolling pin, wine bottle, or tall glass (I used a pint glass here) gently roll the ball out into an 8-inch diameter round, or about as close to round as you can get it.
Heat 1 tablespoon olive oil in a cast iron skillet over medium heat. (You can heat the skillet while you roll out your first ball of dough.) Carefully pick up the rolled out dough from your work surface with your hands and lay it down in a single layer in the skillet.
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Continue rolling and cooking the second flatbread in the same way.
Yogurt Skillet Flatbreads will keep in the refrigerator tightly sealed for a couple of days. Re-heat both sides in a hot skillet for a few minutes.
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How to put together an epic Mediterranean Mezze Board, which is mostly a list of items for the board, and links to recipes or favorite store brands of the dips and spreads!
[click to continue…]
It’s like tzatziki, but with roasted beets instead of cucumber, and totally puréed instead of stirred, so really not anything like tzatziki and more like “Roasted Beet and Yogurt Dip.”
Still going to call it “Beetziki” though.
Use Beetziki as a dip for pita bread and crudites as on the Epic Mediterranean Mezze Board, or as a base spread on toast, grilled flatbread, or pizza piled with other vibrant vegetables.
makes about 2 cups
1 large beet, roasted and peeled (see below NOTES and RESOURCES for how)
1 clove garlic
2 cups full-fat yogurt, strained (see below NOTES and RESOURCES for how)
1 teaspoon salt + more to taste
2 tablespoons olive oil
自由伔安卓版中文版: extra chopped roasted beets, chopped fresh parsley or other green herbs like scallions and dill, crumbled feta, toasted walnuts
serve with: vegetable crudites, grilled flatbread
Roughly chop roasted, peeled beet. Set aside 1-2 tablespoons of chopped beet for garnish if you’d like.
Place garlic, remaining chopped roasted beet, yogurt, and 1 teaspoon of salt in food processor. Pulse, then process until smooth. Drizzle in olive oil 1 tablespoon at a time, until the beet yogurt is the consistency of hummus. If you prefer a little thinner, add more olive oil.
Transfer Beetziki to bowl, taste, and season with additional salt if necessary.
If serving Beetziki as a dip, transfer to serving bowl, drizzle with olive oil, and sprinkle optional garnish ingredients in center.
Beetziki will keep in refrigerator in tightly sealed container for three days. Use a container that will not stain (e.g. glass).
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