Difference between revisions of "Tzatziki"
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* [[vinegar]] | * [[vinegar]] | ||
| − | == | + | == Procedures == |
# Grate the [[garlic]] and mix it with [[salt]] and [[vinegar]]. | # Grate the [[garlic]] and mix it with [[salt]] and [[vinegar]]. | ||
# Peel the [[cucumber]] and squeeze it until all its [[water]] is removed. | # Peel the [[cucumber]] and squeeze it until all its [[water]] is removed. | ||
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# Add some [[oil]]. | # Add some [[oil]]. | ||
| − | [[Category:Greek | + | [[Category:Greek cuisine]] |
| + | [[Category:Appetizer Recipes]] | ||
[[Category:Cucumber Recipes]] | [[Category:Cucumber Recipes]] | ||
[[Category:Yogurt Recipes]] | [[Category:Yogurt Recipes]] | ||
[[Category:Dip Recipes]] | [[Category:Dip Recipes]] | ||
Latest revision as of 16:29, 11 July 2012
Description
Yoghurt dip which can be served at room temperature but it is rather preferred cold.
- 4 servings
Ingredients
- ½ kilo strained yoghurt
- 1 cucumber
- 4 garlic cloves (more makes it with stronger taste)
- salt
- oil
- vinegar
Procedures
- Grate the garlic and mix it with salt and vinegar.
- Peel the cucumber and squeeze it until all its water is removed.
- Put the yoghurt into a bowl and add the cucumber into it.
- Then mix the yoghurt with the mixture of grated garlic.
- Whiz the content until all the ingredients are well mixed.
- Add some oil.
