Cucumber And Tomato Tzatziki Recipes

TZATZIKI SAUCE (YOGURT AND CUCUMBER DIP)

Steps:

• Line a colander with two layers of cheesecloth and place it over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain overnight.
• Lay grated cucumber on a plate lined with paper towel; allow to drain 1 to 2 hours.
• Combine the drained yogurt, cucumber, garlic, parsley, mint, lemon juice, salt, and pepper in a bowl. Refrigerate for at least 2 hours before serving.

CUCUMBER AND TOMATO SALAD

Steps:

• Combine all ingredients in a bowl. Dress with vinegar and oil, salt and pepper, to your taste.

CUCUMBER AND TOMATO TZATZIKI

Steps:

• Place strainer over large bowl. Line strainer with 3 layers of cheesecloth. Spoon yogurt into cheesecloth-lined strainer; let stand at room temperature to drain 3 hours (liquid will drain out and yogurt will thicken). Transfer yogurt to medium bowl; discard liquid.
• Meanwhile, coarsely grate cucumber. Place in another strainer; let stand at room temperature until most of liquid drains out, about 3 hours. Discard liquid. Squeeze excess moisture from cucumber.
• Mix cucumber, dill and garlic into yogurt. (Can be made 1 day ahead. Cover and refrigerate.)
• Mix tomato into yogurt. Season to taste with salt and pepper and serve.

SUN-DRIED TOMATO TZATZIKI RECIPE

Steps:

• Thoroughly combine all ingredients into a bowl.
• Let sit for at least 1 hour (preferably longer). The flavors will marry and tomatoes will soak up some of the moisture to make a thicker spread.
• Serve as a dip with bread and crudités, or as an accompaniment to a variety of different dishes.

CUCUMBER SALAD (TZATZIKI)

Steps:

• Coarsely shred cucumber and gently squeeze by hand to remove excess liquid. Place the garlic on a cutting board, chop coarsely and sprinkle with salt. Work the salted garlic into a paste with the flat side of a chef's knife.
• Whisk together the garlic paste, yogurt and mint in a medium bowl. Stir in the shredded cucumber. Season with salt and pepper to taste.

CHICKEN TZATZIKI CUCUMBER BOATS

Steps:

• Cut each cucumber lengthwise in half; scoop out pulp, leaving a 1/4-in. shell. In a bowl, mix yogurt, mayonnaise, garlic salt and 1 teaspoon dill; gently stir in chicken, 3/4 cup tomato and peas., Spoon into cucumber shells. Top with the remaining tomato and dill.

HOMEMADE PLAIN GREEK YOGURT

Steps:

• Heat milk in a large saucepan over medium-high heat, stirring frequently, until it is steaming, barely bubbling and registers 180 degrees F on an instant-read or candy thermometer. (Do not leave unattended--it can boil over very quickly.)
• Carefully pour the milk into a clean, heat-safe 5- to 8-cup container. Let stand, stirring frequently, until cooled to 110 degrees F. Combine yogurt with 1/2 cup of the 110 degrees milk in a small bowl, then stir the mixture back into the warm milk.
• Cover the container and wrap in a clean kitchen towel to help keep it warm. Place in a very warm place (see Tip) and let stand, undisturbed, until thickened and tangy, at least 8 hours and up to 12 hours. Refrigerate until cold, about 2 hours. The yogurt will thicken a bit more in the refrigerator.
• Line a large fine-mesh sieve with 2 layers of cheesecloth and place over a large bowl. Spoon the cooled yogurt into the cheesecloth, cover and refrigerate for 8 to 24 hours, depending on how thick you want it.

GREEK LAMB BROCHETTES WITH CUCUMBER AND TOMATO TZATZIKI

Steps:

• Cut trimmed lamb into 1 1/4- to 1 1/2-inch cubes. Mix lamb and next 6 ingredients in glass baking dish. Cover mixture and refrigerate at least 4 hours and up to 8 hours, turning lamb occasionally.
• Preheat broiler or prepare barbecue (medium-high heat). Divide lamb cubes among skewers. Sprinkle with salt and pepper. Arrange skewers on broiler pan or grill. Drizzle with any remaining marinade. Broil or grill lamb to desired doneness, turning occasionally, about 9 minutes for medium-rare. Serve hot with tzatziki.

TZATZIKI AND TOMATO APPETIZERS

Steps:

• Peel cucumber, halve lengthwise, scrape out seeds and grate cucumber finely or cut into small cubes. Season with salt and let stand for about 10 minutes. Drain well and squeeze with your hands, combine with yogurt. Peel garlic and squeeze through a garlic press, add to yogurt mixture. Season with salt and pepper.
• For the dough: combine flour with baking powder, salt and milk unitl smooth. Add eggs. Mix well to make thick batter.
• Heat clarified butter in a nonstick pan and pour batter by 1 tablespoon, making few pancakes at a time (total 15 pancakes). Cook on both sides for about 1-2 minutes per side or until golden brown.
• Top each pancake with tzatziki and 1 piece of drained tomato. Garnish with fennel leaves and serve.