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Tsatsiki Recipe

  • Ingredients: 16
  • Serves: 5

Tsatsiki with plain yogurt, cucumber , peeled and chopped fine, salt, fresh mint, chopped fine, extra-virgin olive oil, quartered pita loaves as an accompaniment.

Ingredients

For quick preserved lemons:

  • 1 tbsp. brine from quick preserved lemons
  • 2 tbsps. minced fresh coriander
  • 2 tsps. fresh lemon juice, or to taste

For jus

  • 1 large shallot, minced
  • 2 tsps. chopped fresh tarragon
  • 2 tablespoons chilled unsalted butter, cut into pcs.

For topping

  • *Be sure to use white rice flour; brown will result in gritty pizza dough.

Special equipment:

  • Special equipment: pizza stone or heavy baking sheet, baking peel or heavy baking sheet, parchment paper

Rice Fritters

  • 4 cups peeled jicama, cut into matchstick-size pcs.
  • 3 cups pea sprouts

Directions

  1. Step 1 In a sieve set over a bowl and lined with a triple thickness of rinsed and squeezed cheesecloth let the yogurt drain, covered and chilled, for 8 hours or overnight.

    For this step you will need

  2. Step 2 Put the cucumbers in a sieve and press out as much excess liquid as possible. In a bowl stir together the drained yogurt and the garlic paste, add the cucumbers, the mint, the oil, and salt and pepper to taste, and combine the mixture well.

    For this step you will need

  3. Step 3 The tsatsiki may be made 1 day in advance and kept covered and chilled. Serve the tsatsiki with the pita.

    For this step you will need

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Tsatsiki Recipe

  • Ingredients: 15
  • Serves: 1
  • Prep: 10 min
  • Bake: 25 min

Tsatsiki with pita wedges or chips. To make this tsatsiki for 1 persons you will need 10 min for preaparation and 25 min for baking.

Ingredients

Accompaniments:

  • pita wedges or chips

Burgers

  • Nonstick vegetable oil spray
  • 4 large cracked-wheat hamburger buns, split horizontally
  • 1 1/3 cups thinly sliced Bibb lettuce
  • Mayonnaise

Equipment:

  • Equipment: an ice cream maker
  • Accompaniment: lemon-almond tuiles

Fontina toast and assembly:

  • 2 tbsps. unsalted butter
  • 2 slices brioche, quartered
  • 4 oz. Fontina cheese, grated
  • 1 tbsp. chopped fresh chives

Directions

  1. Step 1 Meanwhile, mince and mash garlic to a paste with 1/4 teaspoon salt, then whisk together with olive oil, yogurt, and 1/4 teaspoon pepper.

    For this step you will need

  2. Step 2 Squeeze out any excess water from cucumbers with your hands, then stir cucumbers into yogurt mixture.

    For this step you will need

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