Since I'm lactose intolerant, this is something of a sin food for me. It can be made with soy yogurt, but to be honest with you, it's just not as good. I'm a big fan of cucumber, so I like the Turkish style Tzaziki best, but a lot of my friends prefer the mintier Persian, so I thought I'd include them both.
The Turkish is delightful with falafel while the Persian is a fantastic accompaniment to salmon.
Turkish Tzaziki
- 2 cups plain yogurt (fresh if you can get it)
- 1/2 cup finely chopped cucumber
- 2 tbsp finely chopped onion
- 1 tbsp chopped garlic (about 3 cloves)
- 4 tbsp dried mint
- 1/2 tsp salt
Persian Tzaziki
- 2 cups plain yogurt
- 1/4 cup dried mint
- 2 tbsp dried parsley
- 2 tbsp dried dill
- 1 chopped garlic clove
- 1/2 tsp salt
The instructions for both are the same. Thoroughly mix all ingredients in a bowl. Cover with plastic wrap and let sit overnight. If you eat it too early, it'll taste like lumpy yogurt, but if you let it sit overnight, the flavors will mingle and it'll be to die for. Stir again before serving. Serve chilled with falafel, salmon, a fresh vegetable tray, or whatever cries out to you. Stays good in the fridge for several days, though mine never lasts that long.
3 comments:
Have you ever made a non-dairy tzaziki with some sort of soy yogurt (if it exists)?
Soy yogurt works GREAT for tzaziki! The mint completely covers any residual nutty taste.
You can get it at most health food stores. If you have a Wild Oats or Whole Foods in your area, you even get choices on brands.
Looks great -- I never knew this sauce was so similar to an Indian raita (which I absolutely love for its super-fresh flavors)
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