Meze with cottage cheese tzatziki
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 240, total fat 15 G., saturated fats 3 G., proteins 13 G., carbohydrates 16 G., fiber 1 G., cholesterol 15 mg, sodium 880 mg, sugar 5 G.
Calories 240, total fat 15 G., saturated fats 3 G., proteins 13 G., carbohydrates 16 G., fiber 1 G., cholesterol 15 mg, sodium 880 mg, sugar 5 G.
While guests wait for the main course, serve this vibrant, delicious appetizer made with fresh, healthy ingredients and a Mediterranean twist. Cucumber, mint, and garlic transform the cottage cheese into a wonderful Greek tzatziki sauce. Arrange slices of flatbread, tomatoes, and olives for dipping, then drizzle with extra-virgin olive oil.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g low-fat fine-grained cottage cheese (about 1 and 3/4 cups)
- 1 cucumber, grated (squeeze out excess liquid)
- 2 tablespoons extra-virgin olive oil
- 1 tbsp. white wine vinegar
- 1 clove garlic, finely grated
- 0.5 tbsp dried mint, crushed between fingers
- 1 cup pita chips (about 10 pcs.)
- 0.5 cups grape tomatoes, halved
- 4 vegetarian dolmas, cut in half diagonally
- 12 kalamata olives, pitted
- Juice of half a lemon
- 1/4 cup fresh dill
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Recipes with similar ingredients: Kalamata olives, grape tomatoes, cucumbers, wine vinegar, cottage cheese, dolma (dolmades), dill, mint, pita chips
Cooking the dish according to the recipe:
- In a medium bowl, combine the cottage cheese, cucumber, 1 tablespoon of olive oil, vinegar, garlic, mint, 1/4 teaspoon of salt, and a pinch of freshly ground black pepper. Cover and refrigerate for at least 30 minutes to allow the juices to combine. The tzatziki can be made and refrigerated for up to the next day.
- Divide the tzatziki into 4 bowls. Divide the pita chips, tomatoes, dolma, and olives evenly around the tzatziki bowls. Mix the remaining 1 tablespoon of olive oil with lemon juice, a pinch of salt, and black pepper to taste and drizzle over all tzatziki servings and appetizers. Sprinkle with dill.
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