In Bulgaria, we serve tzatziki with crushed walnuts on the top to add extra nutrition. Also, similar to tzatziki you can make cold summer soup "Tarator" - Greek yogurt and water 50/50 mix ratio, chopped or shredded cucumbers, fresh dill, garlic, salt, and a few drops of olive oil. Mix everything and put it in the refrigerator to get really cold. Perfect soup for hot summer days, it is refreshing and kills your hunger for a long time. Cheers!
I have new way of making tzatziki - once I was out of cucumbers but desperate for tzatziki so I used pickles instead with all the same other ingredients minus the lemon juice (sour already) & it’s awesome 😁🥒
I made some today, a pint's worth using your suggested Fage Greek Yogurt. I put it on my Alaska Wild Caught baked Pollock and had fries and coleslaw. It was delicious! Thanks for the recipe.and video. .
I am making this Janis! I usually make jajik but tonight we are going across the street for appetizers for some fellowship with Marlee and Mike. Looks great! I made the dough this morning for nazook too! I wish you were here to share!
I might try this with mint. I grew some dill for the ladybirds, and I tasted it, and it honestly didn't taste like anything. So, I tried dried dill. That tasted like nothing, too. I came to the conclusion that dill is added to things to make them look pretty.
I live in the Texas Hill Country & fresh dill is sometimes hit or miss at my store. If I had to use dried dill, how much would I use in place of the fresh dill? *SHARED*
I live at the edge of Texas Hill Country near San Antonio and have had the same problem getting my hands on nice fresh dill. I am going to have to use dried dill also so your question you asked is very important to me. I hope Bill answers this question.
Tzatziki has always been a favorite of mine. What would be a good substitute for the 5% fat greek yogurt? I have issues with too much fat content, but I still want to do the best Mediterranean that I can.
You can substitute the Fage 2% or 0% Greek Yogurts for the 5% and still end up with a reasonably good Tzatziki, following the rest of the recipe above. The full-fat yogurt just offers up better taste and texture, which is closer to what you'd get in Greece.
@@michaelkutulas8878 I agree. I keep 2% on hand so that's what I use and my tzatziki is always delicious. I also use dried dill since this is the only recipe I ever use it in.
Isn't it weird how you can crave something without ever having tasted it? Lol. I think this would pair well with a curry. It's similar to raita, which is also yogurt based :)
That's true. I learned that from a French chef's RUclips channel (French cooking academy, if anyone is interested). Also, baking the garlic in foil with a small amount of olive oil makes it taste sweeter. Perfect for those who don't like raw garlic at all.
They eat polenta in Italy, so I'd say it is part of a mediterranean diet :) It's more of a philosophy than a set of rigid rules from what I understand. Eating a balanced plate of food (whole foods having priority) is what you're aiming for. I'm not a dietician so I can't say how you should eat. Mediterranean living does have a website where you can learn more.
In Bulgaria, we serve tzatziki with crushed walnuts on the top to add extra nutrition. Also, similar to tzatziki you can make cold summer soup "Tarator" - Greek yogurt and water 50/50 mix ratio, chopped or shredded cucumbers, fresh dill, garlic, salt, and a few drops of olive oil. Mix everything and put it in the refrigerator to get really cold. Perfect soup for hot summer days, it is refreshing and kills your hunger for a long time. Cheers!
That soup sounds very refreshing! I like the idea of crushed walnuts on top of the tzatziki as well! Thanks for the ideas.
I love the idea of walnuts!
I love this cold drink, but I just mix yogurt with water and salt and drink it
I will have to try both of those. Thank you I love the idea of adding a little more protein
I honestly could live on tzatziki!
I have new way of making tzatziki - once I was out of cucumbers but desperate for tzatziki so I used pickles instead with all the same other ingredients minus the lemon juice (sour already) & it’s awesome 😁🥒
that's prerry smart 👌🏼
Hey Bill, Roger from the Facebook group here. I make tzatziki at home with my own homemade Greek yogurt. It's amazing!😋
I made some today, a pint's worth using your suggested Fage Greek Yogurt. I put it on my Alaska Wild Caught baked Pollock and had fries and coleslaw. It was delicious! Thanks for the recipe.and video. .
I am making this Janis! I usually make jajik but tonight we are going across the street for appetizers for some fellowship with Marlee and Mike. Looks great! I made the dough this morning for nazook too! I wish you were here to share!
Made today for tonight t have with Grilled Salmon Steaks. Did a taste test as I made it with parsley and still fantastic! Thanks Bill!
Sounds delicious!
I might try this with mint. I grew some dill for the ladybirds, and I tasted it, and it honestly didn't taste like anything. So, I tried dried dill. That tasted like nothing, too. I came to the conclusion that dill is added to things to make them look pretty.
Tzah- zeee-ki, please!
Making this today!🎉
Yumziki!
I can eat this stuff by the spoonful!
I can eat it by the bucket full. 😂👍
I live in the Texas Hill Country & fresh dill is sometimes hit or miss at my store. If I had to use dried dill, how much would I use in place of the fresh dill? *SHARED*
I live at the edge of Texas Hill Country near San Antonio and have had the same problem getting my hands on nice fresh dill. I am going to have to use dried dill also so your question you asked is very important to me. I hope Bill answers this question.
@@bradybunch84a At least I’m not the only one having the same issue.
The conversion ratio is for 1 Tablespoon of the fresh herb use 1 teaspoon of dried.
Tzatziki has always been a favorite of mine. What would be a good substitute for the 5% fat greek yogurt? I have issues with too much fat content, but I still want to do the best Mediterranean that I can.
You can substitute the Fage 2% or 0% Greek Yogurts for the 5% and still end up with a reasonably good Tzatziki, following the rest of the recipe above. The full-fat yogurt just offers up better taste and texture, which is closer to what you'd get in Greece.
@@michaelkutulas8878 I agree. I keep 2% on hand so that's what I use and my tzatziki is always delicious. I also use dried dill since this is the only recipe I ever use it in.
Try fage sour cream instead of yogurt. It tastes so much better.
Isn't it weird how you can crave something without ever having tasted it? Lol. I think this would pair well with a curry. It's similar to raita, which is also yogurt based :)
So good! If you take the germ out of the garlic, which is in the center of each clove, you won’t have the aftertaste.
That's true. I learned that from a French chef's RUclips channel (French cooking academy, if anyone is interested). Also, baking the garlic in foil with a small amount of olive oil makes it taste sweeter. Perfect for those who don't like raw garlic at all.
@Bill, Can you make with Parsley and mint?
The Z is not silent lol
Does it have to be squeezed??
Is polenta part of a mediterranean diet and if so how do you keep from adding too much butter and cheese?
They eat polenta in Italy, so I'd say it is part of a mediterranean diet :) It's more of a philosophy than a set of rigid rules from what I understand. Eating a balanced plate of food (whole foods having priority) is what you're aiming for. I'm not a dietician so I can't say how you should eat. Mediterranean living does have a website where you can learn more.
Sa siki is the way to say this
Very good. However, the pronunciation is Tzatziki, Tza, with a 'z' 😊
Yes, I know and then forget and then I know again. Thanks for the correction!