Wednesday, June 27, 2018

Tzatziki Or Raita (Greek/Indian Non-Dairy Cucumber Salad/Dip)

Tzatziki (zat-zee-kee) is very similar to the Indian Raita. It never ceases to amaze me that so many wonderful ideas are shared among the various cuisines of the world - imagine meeting the familiar raita in Greece :)!! Other cuisines also have similar salad or dip recipes.

Only a couple of the ingredients are different; both are delicious! Raita or Tzatziki, both maybe served with a meal or as a starter or dip with some fresh warm flat breads.

NOTES:

Persian, English or hot house type of cucumbers have thin skins and need no peeling.

Garlic is first minced finely; then using the flat side of the knife, mash by dragging the knife back and forth over the garlic until finely macerated.

If you prefer to not use tofu, a plain unflavored non-dairy yogurt maybe used; if using non-dairy yogurt, it does not need processing. Just add the yogurt along with all the other ingredients and mix well.

Ingredients:

1 cup silky or firm Tofu, well-drained (about 1/2 block or 7 oz)
1 Tbsp juice from Fresh Lemon 
1/4 tsp Sea Salt or to taste
1 - 2 Persian type Cucumbers, coarsely grated

For Greek Tzatziki:
1 clove Fresh Garlic, minced and macerated (See notes)
2 Tbsp Fresh Mint Or Dill, minced
1 tsp Extra Virgin Olive Oil

For Indian Raita:
1/2 small Red Onion, finely chopped
2 Tbsp Fresh Cilantro and/or Mint, minced
1/2 tsp Cumin Seeds, roasted and ground

Method:

Tofu Yogurt: Place the tofu and salt in the bowl of a food processor fitted with the metal blade and whirl until smooth; scoop into a bowl.

Squeeze the excess fluids from the cucumbers with your hands, discard the fluids, and add cucumber to the tofu yogurt.

Choose Indian or Greek flavorings:

Add the ingredients of choice to the yogurt except the olive oil or cumin; mix well.

Serve with the olive oil drizzled on top of the Tzatziki and ground cumin sprinkled on top of Raita.

That's it! Serve or chill until ready to serve.

Enjoy!!

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