TUCSON, AZ (Tucson News Now) - The Tucson Greek Festival kicks off Thursday and we're giving you a peak at what's new this year, plus a chance to go Greek at home with an easy recipe!
Anastasia Tsatsakis, co-chair of the Tucson Greek Festival, joins us on Fox 11 Daybreak to show us how to make Tzatziki sauce.
- 1 - 24 oz Greek Yogurt
- 1 - peeled, shredded cucumber (squeezed in cheesecloth to eliminate excess water)
- 3-4 cloves garlic, minced
- 1/2 fresh lemon, juiced
- 1 tbsp Greek olive oil
- 1/4 tsp ground black pepper
- 1 tbsp coarse Kosher salt or sea salt
In a mixing bowl, empty entire container of Greek yogurt and with a spatula, loosen the yogurt.
If you wish to eliminate the excess liquid from the yogurt, put the yogurt in a cheesecloth and place in a strainer over a bowl overnight in the refrigerator.
This will produce a thicker product.
Mince the garlic cloves and place into the bowl with yogurt. Fold until well blended.
Peel and shred the cucumber. Place shreds in a cheesecloth and squeeze out the liquid. This will prevent excess liquid from leeching into the sauce. Put this into the bowl with yogurt and fold until well blended.
Add juice of fresh lemon, olive oil, black pepper and salt. Fold all ingredients together until well blended.
You may need to keep adding a few pinches of salt and pepper until you get the desired flavor result.
Place in a sealed container overnight or chill for a few hours before using/serving. It will last a week in the refrigerator.
This is great with almost everything!
Try it with some warm crunchy bread or pita as a snack or appetizer, with baked chicken, lamb, burgers, french fries (as a dipping sauce), even with chicken salad (using tzatziki in place of mayo!!). It is so versatile! And healthy for you!
For more on the Greek Festival, click here.