Tag Archives: turkish

Tzaziki sauce recipe

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tzaziki

 

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Tzaziki sauce recipe

 

Cool and creamy this cucumber dip flavored with garlic is the perfect compliment to grilled meat and vegetables.

It’s served on the side with warm pita bread for dipping, and is also used as a condiment for souvlaki.

Ingredients 

Yield: About 2 cups

Strained Greek yogurt 450 ml
Cucumber, peeled 1
Garlic cloves, minced 3
Fresh dill or mint, finely chopped 1 ½ Tbsp.
Extra virgin Greek olive oil 3 Tbsp.
Red wine vinegar 1 ½ Tbsp.
Salt to taste

 

Preparation

  •  Deseed then coarsely grate the cucumber.
  • Squeezeout excess moisture. Mix with yogurt.
  • Add garlic, dill, extra-virgin Greekolive oil, vinegar, and salt.
  • Combine well.
  • Refrigerate until ready to use.

 

Extra tip: Garnish with some olives and slices of cucumber  before serving!

A simple breakfast recipe

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breakfast recipe

A simple  breakfast

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Ingredients

Toast

  • 2 slices bread
  • 2 tsp butter

Bacon and Eggs

  • 2 rashers bacon
  • 2 eggs
  • 2 tsp oil

Instructions

Toast

  1. Put bread in toaster and toast until golden brown
  2. Spread with butter

Bacon and Eggs

  • Put oil in frying pan on medium heat
  • Cook bacon until desired crispiness, set aside on absorbent paper
  • Crack eggs into pan and cook until desired doneness
  • Plate up and eat

Enjoy

Leek and Potato Soup

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patatesli-pirasa-corbasi-
  • 2 leeks, cleaned and chopped
  • 2 potatoes, chopped
  • 2 carrots, chopped
  • ½ cup celery, chopped
  • 2 Tbsp flour
  • 3 cups water
  • 2- 2 ½ cups milk
  • 1 chicken bouillon
  • 1 Tbsp salt to taste
  • 3 Tbsp butter
  • 1 Tbsp fresh parsley, chopped
  • 1 egg
  • 2 Tbsp lemon juice
 Leek and Potato Souppreparation:

Melt the butter in a big pot and stir in flour. Over medium heat, sauté flour until changes color. Add carrots and sauté for about 2 minutes. Then, stir in potatoes and cook for 2 minutes stirring occasionally. Finally, add chopped leek, celery and parsley; sauté for 2-3 minutes. Add hot water, salt and chicken bouillon. Bring to a boil and cook over low heat covered until the vegetables are cooked or for about 20-25 minutes. Then, add milk and bring to a boil stirring occasionally. Lower the heat and simmer for about 5 minutes.
In a small bowl, whisk the egg and lemon juice. Let the soup rest for a while and then, add some soup into it stirring constantly. Add the egg mixture into the soup stirring rapidly.
ENJOY