Dzadziki sauce: recipe. Sour cream dzadziki
Various sauces are like bright paint strokes on a gray canvas. They are able to decorate any dish, giving it an unusual and exquisite taste. All lovers of such additions to the daily menu should definitely pay attention to the tzatziki sauce. The recipe of its preparation is surprisingly simple, however, as the ingredient composition. He has not changed over the centuries and at the same time remains relevant and loved at the present time.
A bit of history
This dish, and such sauce can be called boldly, because it turns out thick, rich in taste and quite rich, is traditional for Greece. The history of its appearance goes deep into the centuries, there is an opinion that it was submitted at the ancient Greek symposia, and therefore it has a simple composition. Only yogurt, cucumbers, garlic and olive oil, that is, what has always been in Greece. There are analogues of dzadziki in other European national cuisines, for example, in Turkish (Dzhadzik, it is more liquid in consistency), Bulgarian, and also in Indian.
What to cook?
We recommend starting with traditional tzadziki.The recipe is classic and proven over the centuries. The sauce will delight you with its simplicity and rich taste. So, you will need:
- Greek yogurt - 500 g
- Garlic cloves (large) - 4 pcs.
- Cucumber (large) - 1 pc.
- Olive oil - 100 ml.
- Wine vinegar - 1 tbsp. l
Cucumber with a thin skin rub on a grater with fine teeth, sprinkle with salt. Then squeeze the mass, so that the juice in the vegetable is almost gone. Cut the garlic cloves lengthwise and remove the green center, it is from her that the Greek tzatziki sauce can acquire a harsh, characteristic odor. Pound it with a small amount of salt (literally a pinch) and a few drops of olive oil to a creamy texture in the mortar. Then in one cup combine all the ingredients and mix thoroughly. It is best to let the sauce stand for 30-40 minutes in the refrigerator, so it will become even tastier. Decorate it with olives and a sprig of dill before serving.
Dzadziki sauce with what to eat?
In fact, it can rightly be called universal, it will not spoil anything. The easiest option known to the Greeks is with fresh homemade bread or baguette. Brilliant, as you know, surprisingly simple.In this case, it works. And here dzadziki sauce (recipe see above) is a separate dish. You can substitute bread for chopped vegetables (celery, carrots, cucumber, daikon, etc.), and then it acts as a classic dip.
The most ideal combination with second courses is fish. The sauce best emphasizes its taste with its freshness. And it will be equally well in harmony both with the river and with the sea, and especially with red fish and seafood (shrimps, squids, lobster, etc.). It is suitable for meat, for example, cooked on the grill.
Its use, along with tomato sauce, in cooking gyros (pictured below) and souvlaki is very popular. The first dish, in fact, is a national Greek fast food, resembling shawarma or kebab. Various stuffing is wrapped in pita, all this is generously flavored with sauce. But souvlaki are the same pork kebabs that we have, only they are small and on wooden skewers.
Dzadziki Sauce: Recipe from Sour Cream
Call it the dish in question, you can still a stretch. Of course, it turns out delicious, but otherwise. Nevertheless, Greek yogurt is unique and exceptional in its own way; it is usually prepared from goat or sheep milk.However, if it is not possible to buy it, then you should not abandon the original sauce. Try a simplified version, for this you will need:
- Sour cream 30% - 200 g
- Cottage cheese (fat) - 100 g
- Cucumber (medium size) - 1 pc.
- Garlic cloves (large) - 4 pcs.
- Lemon juice - 2 tbsp. l
As can be seen from the list of products, this sauce is somewhat far from the original tzatziki. The classic recipe involves the use of olive oil, here it is absent, otherwise, in conjunction with fat cottage cheese and sour cream will be brute force.
But the process of cooking is absolutely similar. Cucumber should be grated on a fine grater and squeezed. Grind sour cream and cottage cheese to a uniform pasty state. Then mix all the ingredients and season with salt and pepper to taste. Optionally, you can add dill, basil or mint.
Dzadziki Sauce of Pickled Cucumbers
This, so to speak, is another free essay on a given topic. It turns out very interesting, tasty, but away from the original. There is a certain sharpness in it. Cook for baked fish or meat in the oven, and even for potatoes (in any form, including boiled, fried, etc.) just such a tzatziki sauce.The recipe and cooking steps are similar to those already offered. The only digression is pickles. You can take small pickled gherkins, then they simply cut into small cubes. If you use pickled large cucumbers, then grate them and squeeze the juice before using.
If you still want to apply yogurt, but you cannot find Greek, then take any other, just choose the one that is without any additives. In this case, we recommend that you put it in a sieve, lined with several layers of gauze, and allow the serum to drain for 6-8 hours, from which it will become thicker and closer to the original.
Knowing how to make dzadziki sauce, you can always surprise loved ones and guests, decorate a festive table, make a light snack, etc. There are many options for using it, as you have already guessed, so there is room for culinary experiments. .