You can’t write a Greek recipe book without including the staple garlic yoghurt sauce, Tzatziki. There are many different ways to make this famous sauce. While I prefer the way my sister Kasia makes it, mine is a very simple cheat’s way.
Ingredients
- 200 g cucumber - peeled, roughly chopped
- 1-2 cloves of garlic - peeled
- 400 g thick greek yoghurt
- 1 tsp lemon juice
- 1/2 tsp salt
- pinch of paprika for serving
Instructions
- Put garlic in to mixer bowl, chop for 3 sec/speed 9/MC on.
- Add cucumber to mixer bowl, chop for 4 sec/speed 4/MC on.
- Remove cucumber and garlic mixture to a chux, teatowel or muslin bag and squeeze excess water out.
- Put cucumber and garlic mixture back in to mixer bowl. Add remaining ingredients and blend for 5 sec/speed 4/MC on.
- Desirable to refrigerate for 1 hour before serving, sprinkle with paprika.
Notes
You can add a pinch of fresh chopped mint to the mixture if you wish.
I use Jalna greek yoghurt with the dark blue lid.
Bellini Users
Use blunt blade for this recipe
At step 4 blend for longer if necessary
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Nutrition
Serving: 50g | Calories: 48kcal | Carbohydrates: 3.7g | Protein: 1.5g | Fat: 2.8g | Saturated Fat: 1.8g | Sodium: 35mg | Sugar: 3.6g