Trata Piato With Tzatziki Recipes

MINI LAMB PITAS WITH TZATZIKI

Steps:

• In a bowl combine mint and garlic for your marinade. Add lamb shoulder and mix, pressing in the leaves and garlic into the lamb. You can set aside overnight in an airtight container.
• For tzatziki, combine cucumber, yogurt and dill in a bowl and add salt and lemon juice to taste. Set aside (you can also make this a day ahead and place in an airtight container).
• Place lamb on a hot grill for 10-15 minutes each side or until done. Slice and set-aside. Cut your pita rounds into quarter points and fill with sliced lamb and tzatziki. Garnish with parsley and serve.

TRATA PIATO WITH TZATZIKI

Steps:

• For the Tzatziki:
• Combine all ingredients in a bowl, and mix well using a rubber spatula. Chill before serving, garnishing with more olive oil on top, if desired.
• For the zucchini and eggplant chips:
• Heat oil in a deep-sided pan to 375 degrees F.
• Dredge the eggplant and zucchini rounds in the flour, coating well. Shake off excess flour and set aside. Taking a few rounds at a time, dip in cold water, and immediately put into hot oil (oil may splatter). Cook until golden brown and crispy. Remove from oil using slotted spoon, and put into stainless steel bowl. While tossing continuously in the bowl, sprinkle with salt and oregano, to taste. Serve with the Tzatziki.

TZATZIKI

Steps:

• Line a strainer with a clean kitchen towel and place over a bowl. Grate the cucumber on the large holes of a box grater. Sprinkle 1 teaspoon of salt over the cucumbers and toss together by hand. Put the salted cucumber into the towel lined strainer and let sit for 10 minutes. Use the kitchen towel to squeeze out any remaining moisture.
• Stir the cucumber, Greek yogurt, garlic, lemon juice, olive oil, and 1/4 teaspoon salt together in a medium bowl until combined. Gently fold in the dill and mint. Serve drizzled with more olive oil.