I've been wanting to share this recipe for awhile now. It's so simple, yet amazingly delicious. And good for you. Cucumbers seem to be one of those items that always do too well and you end up having an abundance of...same applies to dill. This recipe is a fantastic way to use up both and benefit from garlic's medicinal properties.
Tzatziki Recipe
1 Cup of Greek Yogurt
2/3 Cup grated and drained Cucumber
Pinch of salt
2 cloves Garlic
1 TBSP of dried Dill Weed
Start by grating your cucumber into a small bowl, and adding a pinch of salt. This will help draw out extra moisture. Let this sit while you compile the remaining ingredients. Mix greek yogurt with the dill weed and finely chopped garlic. Pro Tip: use a small rasp to save chop time! Drain the cucumber (you may need to use your hands to squeeze out excess water) and add to the mix. Thoroughly combine and allow to sit in the refridgerator for about an hour before enjoying with veggies or grilled Naan bread. Below is a recipe for homemade Naan bread if you are feeling adventurous. Trust me, it's so worth it!
Naan Recipe
1 Egg
1/4 Cup Greek Yogurt
1/4 Cup Milk
1/8 Cup Cooking Oil
2 Cups All-Purpose Flour
1 1/2 TSP Granulated Sugar *
1 1/2 TSP Baking Powder
1/4 TSP Baking Powder
1/2 TSP Salt
Beat eggs in a large bowl until frothy. Add greek yogurt, milk and cooking oil. Mix well. * If you prefer honey can be substituted for sugar, simply add it to the wet ingredients. Approx 1 TSP will suffice.
Measure remaining ingredients into a seperate bowl, stirring well. Add to egg mixture. Stir. Turn out onto floured surface and knead 8 to 10 times until dough is smooth. Cut into 12 to 15 pieces about the size of golf balls and cover with a damp tea towel. Allow to rest for an hour before rolling each ball out into a 6 inch circle on the floured surface. Arrange on greased baking sheets and bake at 450°F (230°C) for 3 to 4 minutes or until puffed and browned. Feel free to freeze any unused Naan in an airtight packaging for up to two months.
Did you know that Garlic has antimicrobial properties and along with fighting the good fight against the common cold, has also been used to decrease high cholesterol and blood pressure. Dill is high in Vitamin A and a good source of fiber.
Tastes good and good for you!
Tried these recipes? Head on over to our forum and let others know how it turned out! Happy cooking everyone!
Regards,
Tina Marie
Regards
Fresh dill can definitely be used. I harvest mine throughout the growing season as I usually have an abundance. If you use fresh, you just might have to use more as dried tends to be stronger. It's a very versatile recipe though and easily adjusted to suit anyone's flavour preferences.
Can I use fresh dill weed instead of the dried dill wed called for in the recipe? Freshly made Tzatziki is so good but I bought some from the grocery store that was disgusting! Thanks for sharing both recipes.