Dzadziki Greek dip sauce – a detailed recipe cooking. 
Time: 20 мин. Difficulty: Easy Quantity: 2.5 tbsp. The recipes use volumetric measuring tanks with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 450 gr (0.5 l.) Natural yogurt (from whole milk or low fat)
- 1 peeled greenhouse cucumber peeled
- 1 tbsp. l plus 1/2 tsp coarse salt
- 1/2 tbsp. sour cream
- 1 tbsp. l champagne vinegar or white wine vinegar
- 2 tbsp. l squeezed lemon juice (from 1 lemon)
- 1 tbsp. l good quality olive oil
- 1.5 tsp chopped garlic
- 1.5 tsp chopped fresh dill
- A pinch of ground black pepper
Recipes with similar ingredients: yogurt, sour cream, cucumbers, wine vinegar, champagne vinegar, lemon juice, garlic, dill
Recipe preparation:
- Put yogurt in gauze or paper towel strainer and place it on a bowl. Grate the cucumber and mix it with tablespoon of salt. Put in another sieve and place it on another bowl. Place both bowls in the refrigerator for 3-4 hours to drain the fluid.
- Transfer thickened yogurt to a large bowl. Squeeze out cucumber as much juice as possible and add them to yogurt. Mix with sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 tsp salt and pepper. You can file it right away, but I I prefer to put zaziki sauce in the refrigerator for several hours for him to insist. Serve chilled or roomy. temperature.
