I confess, the name Tzatziki (Pronounced tsa-tsi-ki) kind of stumped me (To add to the fun it is called ‘cha-chi-ki’ in Greek! ). I am not sure I would have ventured giving it a go had I not been on a Middle Eastern mission this month. But when I looked at the recipe, it was simplicity itself!
Reminiscent of our very own summer favourite ‘Kheere ka Raita’ this sauce comes together in a jiffy. Use it for sandwiches, wraps, rolls or dunk your chips in!
All we need to watch out for is getting rid of all the excess water from the cucumber and we are good to go.
For about a cup of Tzatziki you need
¾ cup very thick yogurt/curd/dahi (Hang about 2 cups of regular yogurt in a muslin cloth for a couple of hours to get the thick and creamy Greek style yogurt)
2 small cucumbers, peeled and cubed
3 cloves of garlic
¾ tsp salt
1 Tsp of lemon (add more as per taste)
8-10 fresh mint leaves, washed and torn
Sprinkle the cubed cucumber with salt and sit it in the colander covered with a plate with something heavy on the top so that the excess water drains. Alternatively, remove the seeds from the cucumbers and then dice them. The seeds contain water and can make the sauce watery.
Pat dry the cucumber with a towel and throw it into the food processor with garlic, lemon juice and the mint leaves.
Grind into a coarse paste.
Stir into the yogurt and mix well.
Check and add more salt or lemon juice if needed.
Serve with chips, crackers or Lavash (Find recipe here)
Store refrigerated in an air tight container.
It stays good in the refrigerator for 3-4 days.
Recipe sourced from Greek.Food.Com
Lavash is a thin flatbread from the Middle East, specifically from Armenia. It can be made soft and used to make wraps and rolls. I made the crisp version, Lavash crackers and served them with Tzatziki and Harissa Yogurt sauce. Lavash crackers are also served as a part of the Mediterranean Mezze Platter.
In Armenian villages, the dried Lavash is stacked high in layers to be used later, and when the time comes to rehydrate the bread, it is sprinkled with water to make it softer again. In its dry form, left-over Lavash is used in Iran to make quick meals after being rehydrated with water, butter and cheese.
In Kashmir it is known as Lavasa or lavase and is a popular breakfast bread.Lavase pieces with green walnut kernels folded between them are considered a delicacy.
Lavash crackers are really simple to make and can be easily stored for days. Enjoy them as an appetiser with a dipping sauce or just nibble on a couple with your cuppa. They reminded me of the Sesame Thins I had made; only these are the savoury version of those!
I made them with Aata (whole wheat flour).
(This recipe serves 4)
1 ½ cup Aata/Whole wheat flour (half whole wheat and half all purpose flour may be used)
2 Tbsp sesame seeds, a mixture of black and white
1 tsp salt
¼ cup Olive Oil
½ cup water
1 Tbsp oregano or mixed seasoning (optional)
Pre-heat the oven for ten minutes and 180C and grease a baking tray.
Toast the sesame seeds lightly.
Add salt, olive oil and sesame seeds to the flour and rub with your fingers to mix well.
Add the water slowly and make a soft pliable dough.
Divide into four.
Roll out really thin, almost see through thin.
Cut out a circle and slice into triangles.
Transfer to the greased tray and brush the top with oil.
Bake till golden and crisp.
Recipe sourced and adapted from here.