Souvlaki: cut tenderloins into cubes, marinate overnight in olive oil, salt, pepper, dried oregano (a lot). Skewer up and grill, 5-6 mins a side over low heat.
Tzatziki: Fage Greek yogurt (plain, whole fat), 1 grated English cucumber (peeled), 4-6 cloves of garlic (grated, to taste- I go heavy), a bunch of dill (finely chopped). Mix and add olive oil, salt, pepper and let it sit at least 2 hours before eating.
Fries: russet potatoes (I microwave them until cooked), drop into hot canola oil and toss them in salt, oregano, and a pinch of cayenne. The microwave mimics a double fry but is way faster.
Salad: tomato, cucumber, onion, feta. Olive oil, salt, oregano.
Note: all olive oil is Greek (dark green, the good stuff), and salt is sea salt.
Note for the Tzatziki - I don’t know if it’s traditional or not (I’m just an ignorant Brit) but I found squeezing the liquid out of the cucumber essential, also a good squeeze of lemon seems to bring it to life.
This is arguably the most important step. My Greek parents taught me this. Otherwise it becomes soupy and loose. Cucumber has so much water in it.
A trick that I follow is to salt the cucumber after grating it. Put it in a fine mesh strainer over a bowl, spread the grated cucumber and sprinkle with a heavy pinch or two of salt. Let that sit for 10 minutes and then give the cucumber a good, hard press against the mesh. You'll easily get an 1/8th cup of liquid out, if not more. The added bonus is that you'll also be imparting some salt for seasoning of the sauce as well.
Interesting, I will definitely give that a try next time. Thanks!
i +/- always cut them in half and remove the seeds with a spoon for that reason before adding cucumbers to any dish
It is traditional actually! Some Greeks also like to add a teaspoon of Ouzo
Looks awesome. Know what's funny? I always used to say the same thing about olive oil, until I went to Greece. Their olive oil (extra virgin, basically any type) is yellow, and was some of the best olive oil I've ever had.
I still look for the dark green stuff here though, regardless.
After going to Greece we found a local place here in my city that supplies Greek restaurants. It's a very small importer located in an old truck loading bay on a sketchy side of town.
They have barrel feta (straight out of the barrel!), kalamata olives in bulk and the BEST greek olive oil straight from Greece. They only accept cash but SO worth it. :)
Hahaha, it might be a bit of a haul for you, but here you go:
Minos Imported Foods, Matthews, NC
You can also add mint to the tzatziki if you’re into that kind of thing
I recommend letting the tzatziki rest and transform overnight.
Amazing details, thank you so much.
So, do you not find the garlic has too much bite or is too bitter in that amount? I always find the raw garlic seems way more overpowering than in restaurant tzatziki.
BTW, I ONLY learned that potato/microwave trick last month. BRILLIANT! :) :) :)
Thank you again.
I add a lot of garlic because I enjoy the kick. Haven’t had any bitterness problems.
Only thing that bothers me is that if I chop it up, you get chunks of garlic which can be overpowering. But if I finely grate it, I get a much more even taste.
Stylistic, but after spending way too many hours making tzatziki, this has become my favorite.
What size fage yogurt for the rest of the proportions given? The single serve portions? Thanks!
I use the 35 ounce container for those amounts!
Shouldn’t tzatziki have mint in it? Plus, as an Englishman, what’s an ‘English cucumber’ compared to any other cucumber? Just curious!
Otherwise looks awesome - just back from Crete and ate this every other day! Looks very authentic
No mint in Tzatziki.
At lease the greek one.
Some purists don't even put dill in it
Mint? I think they put that thing in Lebanon or something, not in Greece. Or anise, we don’t use that either.
An American article about cukes
That’s very interesting thank you!
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