Cucumber-yogurt dipping sauce "Tzatziki"
Votes: 3
Time: 15 min.
Cucumber-yogurt dipping sauce "Tzatziki" - a detailed recipe.
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:
- 2 packs (225 g) of natural yogurt
- 450 g cucumbers, peeled, seeded and finely chopped
- 2 teaspoons freshly chopped dill, plus additional dill sprigs for garnish
- 3 crushed cloves of garlic
- 1 tbsp. l. olive oil
- 1 tbsp fresh lemon juice
- Salt
- Pita triangles and fresh vegetable sticks as a side dish
We recommend
Cooking the dish according to the recipe:
- Place the yogurt in a sieve lined with cheesecloth, set it over a bowl, cover and let sit in a cool place for 6 hours.
- Drain the liquid from the bowl and stir in the strained yogurt, cucumbers squeezed between paper towels, chopped dill, garlic, oil, lemon juice and salt to taste.
Let the sauce sit, cover, and refrigerate for at least 2 hours and up to 8 hours to allow the sauce to infuse. Stir the sauce, garnish with dill sprigs, and serve with pita bread.
Exit: 2 tbsp.
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