[macgeek]

[drool]

[NLVgal]

And you didn't invite me over? You know I make a mean tzatsiki.

[clutchcargo777]

Originally Posted by NLVgal

And you didn't invite me over? You know I make a mean tzatsiki.

Recipe please?

[ScoopLV]

Greek yogurt, minced (seeded) cucumber, minced garlic, some olive oil and dill. Easy peasy.

Originally Posted by NLVgal

And you didn't invite me over? You know I make a mean tzatsiki.

It was an impulse buy. My wife said, "Hey look what's on sale!" So we bought a nine-pound leg. We're making couscous with a tagine of lamb for dinner tonight over the chiminea. You know where we live. Drop by!

[OmegaSupreme]

Originally Posted by ScoopLV

Greek yogurt, minced (seeded) cucumber, minced garlic, some olive oil and dill. Easy peasy.

I make it the same way except most times without dill and sometimes I add a bit of lemon juice.... I use english cucumbers because they are less bitter and make the end product better

I also think it's important to squeeze some of the water out of the cucumber and refrigerate the whole mixture overnight to let the garlic do it's magic, or if you're pressed for time, just add a lot more minced garlic

[NLVgal]

I never use dill in mine.

[clutchcargo777]

Originally Posted by ScoopLV

Greek yogurt, minced (seeded) cucumber, minced garlic, some olive oil and dill. Easy peasy

I use the exact same ingredients but I always fail at the cucumber. One cubic inch of cucumber turns into a quart of cucumber water after blending. How do I keep it a puree and not a sports drink?

Wait, do you not food processorize this?

I may have answered my own question.

[NLVgal]

Originally Posted by clutchcargo777

I use the exact same ingredients but I always fail at the cucumber. One cubic inch of cucumber turns into a quart of cucumber water. How do keep it a puree and not a sports drink?

Good knife. No blender. And peel and seed it first .

[clutchcargo777]

Originally Posted by NLVgal

Good knife. No blender. And peel and seed it first .

I'm so embarrassed, thank you...

[ScoopLV]

Mince it with a very sharp knife, not a food processor. The processor just bludgeons the cucumber. There are many, many foods that are ruined vs. Cuisinart (or Robot-Coupe, for the pros).

Mince it like a shallot: Lop off a small piece of the side so it lies flat. Make many "almost all the way" slits down the length. Then make a few horizontal perpendicular cuts. Finally, cross cut into little squares. Then mince that like herbs until they just start to give up liquid. Then quit, you're done. The sharper the knife, the smaller you can go without damaging cell walls to the point it's useless.