I pronounce it tzyummy.
You can buy it prepared like Shawn & Pam did for Christmas.
(Thanks again for hosting the whole gang!)
I decided to see how easy it would be to make it at home.
I give it an EE+ for extra easy and tasty.
Add some chicken & naan and you've got a quick meal. I need quick most nights.
I mixed up the tzatziki this morning, after a trip to the Orthodontist, before work at the coffee shop.
You'll want to do this at least 2 hours before serving/devouring so all the flavors can blend.
Yield: 3 ½ cups
Source: The Craving Chronicles
3 c Greek Yogurt
3 T fresh lemon juice
1 garlic clove
2 cucumbers, seeded
1 T kosher salt for salting cucumbers
1 T fresh dill
Koisher salt & fresh ground black pepper
Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds.
Chop cucumbers, then put in a colander, sprinkle on 1 T kosher salt and let stand for 30 minutes to draw out water. Drain and wipe dry with paper towel.
Dice the cucumbers, garlic and dill finely and combine in a bowl with the other ingredients.
Place in refrigerator for at least two hours before serving so flavors can blend.
This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.
Nutritional facts (daily value): Calories 14kcal; Protein 0g (1%); Total Fat 0g (0%)(Sat. 0g (0%)); Chol. 0mg (0%); Carb. 4g (1%); Fiber 0g (1%); Sugars 1g; Calcium 12mg (1%); Iron 0mg (1%)
For the Greek flavored chicken I mixed 1 1/2 lbs. raw chicken breast strips, 2 t lemon zest, 2 t dried oregano, salt & pepper. Cook in 4 t olive oil over medium heat until golden brown and cooked through.
Serve on warmed naan/flatbread with marinated red onion, tomato & olives, if desired.