Tzatziki
A country inn recipe for Tzatziki.
Ingredients
- 2 cup plain yogurt
- 1 cucumber, peeled, chopped fine and drained
- 5 clove garlic, crushed
- 4 cloves garlic, crushed 1/2 cup fine bread crumbs 1 egg, lightly beaten 4 tbsp. fresh mint, chopped fine 1/2 tsp. oregano salt and fresh ground pepper to taste flour 3 tbsp. olive oil Combine meat, onion, garlic, bread crumbs, egg, mint, oregano, salt an
Instructions
- 1
salt and fresh ground pepper to taste Combine all ingredients in a non–metallic bowl. Mix well and chill. If you like Tzatziki thick, drain the yogurt overnight through a cheesecloth. Serve with chunky bread or rolls. Saganaki This is a very rich cheese appetizer. Small quantities go a long way. Cut chunks of goat cheese or any solid white cheese. There are several excellent Greek cheese that are best for this dish. Try Kasseri which is a mild Cheddar-like cheese, or Kefalograviera, which is like Gruyere, or Manouri, an unsalted table cheese. Dust cheese lightly with flour. Heat a cast iron skillet or griddle to medium heat. Add butter and fry the cheese until golden brown. Remove pan from heat. Warm ½ oz. Brandy, pour it over the cheese and light it carefully. Serve with a flourish! Yell “Opa!”, “To your health!” You can also add slices of black Amphissa olives or sausage just before you flambe the Saganaki. Keftedakia (Our loose translation: meatballs for the gods!) 1/2 lb. ground beef 1/2 lb. ground lamb 1/2 lb. ground pork 1 onion, chopped fine