|Greek tzatziki, like Indian raita, is a cool and refreshing yogurt-cucumber sauce. In Greece, where it is accented with garlic and dill, it is also served as a meze, or appetizer, and is spread onto pita.
The cucumbers can be puréed and strained, or seeded and finely diced; then mixed with yogurt, herbs, and sometimes, olive oil.
There are variations of tzatziki throughout the Middle East, where the sauce is used as a side dish to meals with meat (another of its many names is tarator). The acidity of the yogurt is a counterpoint to the fat of the meat. Tzatziki is also used to top souvlaki and gyros (in the U.S. tahini, a sesame seed sauce, is more often used with these sandwiches).
The classic yogurt-cucumber spread is a new way for Americans to accent a chicken, turkey, pork, ham or veggie sandwich, or as a side or sauce with the meat. Instead of using whole-milk yogurt tzatziki, it is quite low-calorie when made with fat-free yogurt.
A pork chop with low-calorie yogurt-
|Try it: Tzatziki just may be the new low-calorie sauce and spread you’ve been looking for.|
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