Growing up in Germany allowed me to experience some of the traditional foods from surrounding countries.
Traditional Greek restaurants are widely spread in Germany and one of the culinary favorites.
I've traveled and lived in many parts of America and for years I've looked for the perfect Greek restaurant replacement option, only to have been disappointed yet again.
The little town of Vernonia Oregon, has a traditional family run Greek restaurant called "Blue House Cafe", that was the closest match I've found in all of my years living in the United States of America.
Even so the lamb meat in this restaurant was also served in the typical found lunch meat or "Döner" style, that I have found widespread in the US, the flavors brought back childhood memories.
What I have been missing the most in all of the years, was the flavor of Tzatziki that had so far never been matched to what I was accustomed to from family run Greek restaurants in Germany. That is, until I set out to make my own Greek Tzatziki.
I searched the internet and modified results, to the version in this blogpost. Greek restaurants in the city in German that I grew up in, often had competitions of who had the best family Tzatziki recipe.
We like to eat our Tzatziki version in various different ways. Knowing it will hold in your refrigerator for about 5 days, you will want to make the most of it.
Get creative and flavor the flavors again, with Tzatziki!
It is excellent as a spread, dipping your fluffy flatbread into or under an egg-over-easy. This culinary delight gives endless options of enjoyment.
Here are just a few of the dishes we've enjoyed in the past.
Remember always organic and when it comes to Tzatziki, it is loaded with green dill leafs and cucumber.
The health benefits of garlic and cultures of yoghurt have been known and are enjoyed as a staple in many cultures. These traditions have not developed without a good reason and should not be forgotten, in todays modern industry dependent culture.
When you need to treat yourself and still want to do it in a healthier way, this Greek Tzatziki recipe gives endless options.
Below is, other than not having the lamb meat in the Greek-Kabob-Style, what I enjoyed growing up in Germany as "fast food" when eating out.
Here are the recipe basics, of Our Traditional Greek Tzatziki
(Always all organic or following organic standards)
1 medium to large cucumber
1 1/2 cups of plain Greek yogurt (full fat / We only use Maple Hill's 100% grass-fed Whole Milk Greek Yogurt goodness!)
3-4 large garlic gloves - Yes, nice and stinky! :0)
2 tbs extra virgin olive oil
1 tbs white vinegar
1tbs dill (fresh is best)
1/2 tsp Celtic sea salt
Let's mix it up... (Two Day Prep)
In the evening,
Wash and grate the entire cucumber, UNPEELED
Drain the grated cucumber by hand, squeezing it through a cheese cloth, or like we do through a strainer in the fridge over night
In a final serving dish combine and then store covered mixture in the refrigerator,
Garlic (Finely minced!!)
Celtic Sea Salt
The next day, lift the grated and drained cucumber under your yogurt base mixture.
Tzatziki is best enjoyed when chilled and can be stores for about 5 days in the refrigerator.
Silke De Oca, owner of Connective Wellbeing
Health & Wellbeing
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