Saturday, January 19, 2013

Stuffed Pitas with Homemade Tzatziki Sauce

There was mention at the table that my Savory White Bean Burgers tasted a bit like falafel. And that's true. They were built on the same principle as hummus, which is what I like to call the "bean + nut or seed paste = awesome" equation. So we decided to remix the leftover burger patties, and picked up some whole wheat pita bread and fillings for a Mediterranean(ish) theme.

The clear star of this remixed meal, however, was the sauce. A homemade Tzatziki (Greek yogurt and cucumber) sauce.

Homemade Tzatziki Sauce

  • 12 oz of plain Greek yogurt
  • juice from 1 small lemon
  • 1/2 garlic clove, chopped
  • 1/2 a cucumber, peeled and diced
  • 1/2 tsp dried dill
  • salt & pepper to taste

First, you'll want to remove some of the water from the diced cucumber pieces. To do so, place them in a colander or strainer and coat them with about 1/2 tsp of salt, and let them sit for 20 minutes. When enough moisture has been wicked out, pat the pieces dry with a paper towel.

Combine cucumber pieces, lemon juice, garlic, dill, salt, and pepper in a blender or food processor (I don't own a full-size blender, but my Magic Bullet worked well for this) and blend thoroughly. Add the Greek yogurt to the blended cucumber/spice mix and stir with a spoon until combined.

You can store the sauce in the fridge for a few days. I also read in a couple of places that letting the sauce sit for 1-2 hours after preparing it helps the flavors to fully combine before serving. Enjoy!

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