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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Line a strainer with a few coffee filters or cheesecloth, and place the yogurt to drain overnight or for at least 3 hours. | 2. After the yogurt has drained, peel, seed and grate the cucumber (I generally use the food processor- way faster), and squeeze it in some paper towels or cheesecloth to get rid of the excess moisture. | 3. Combine all ingredients (yogurt, sour cream, dill, minced garlic), stir to mix well. | 4. Put in separate containers (I usually just reuse the yogurt and sour cream containers), sprinkle with dill on top. | 5. Keep refrigerated, lasts until either the yogurt or sour cream expires (whichever comes first). | 6. Note the flavours will intensify somewhat, so if it's not strong enough immediately, wait until morning and you'll taste it! | 7. *Note:I usually give one of the containers away to friends who also love Tzatizi, since it's hard to find where we live. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cucumber	1		peeled seeded grated	-	-	-	-
cream	16	ounces	sour	898.1119	21.0013	11.0676	87.77
plain yogurt	32	ounces		598.7413	87.9061	23.9497	15.9664
dill	2	tablespoons	dried	0.4784	0.0781	0.0385	0.0125
dill	1	teaspoon	dried	0.4784	0.0781	0.0385	0.0125
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
dill			can	0.4784	0.0781	0.0385	0.0125

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.