Posted on: Wednesday, January 26, 2005
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LIGHT & LOCAL
Tweaked tzatziki still 'ono
By Carol Devenot
Two weeks ago this column served up falafel, a popular Middle Eastern "fast food" made from ground chickpeas, bulgar and seasonings. I mentioned that you can eat the falafel accompanied by salsa or tahini (sesame butter) dressing, but it tastes authentic when you serve it with tzatziki. This is a creamy yogurt sauce similar to raita, an Indian yogurt relish that's often served alongside spicy foods.
Tzatziki — yogurt, cucumber, herbs and seasonings — rounds out and tames the herbs and spices used in falafel.
You may have to work a little to get the ingredients together. My local grocery store did not have English cucumbers, so I used the Japanese ones to give it a local twist. I also ran out of kosher salt and used Hawaiian salt. Mo' local. I couldn't find fresh dill, so I used dried, which worked fine. I had to go to another market for mint, but it was well worth the stop.
Advertiser library photo This recipe suggests you make tzatziki in advance and let the flavors meld overnight, but if you can't wait to eat the dip, go ahead. I tried it and it was good. It's mo' bettah if you wait.
This is a wonderful sauce not just for falafel but to use as a dip, a topping for baked potatoes, or as salad dressing. Instead of chips, buy whole-wheat pita bread at the health-food store or at a Greek restaurant. Cut it into wedges and serve with Kalamata olives and tzatziki. Broke the mouth!
Tzatziki
Using the large holes of the grater, grate the cucumber. Place the cucumber in a sieve and toss with 1/4 teaspoon salt. Let stand over a bowl to drain for 30 minutes. Meanwhile, stir in yogurt, garlic, onion flakes, lemon juice, dill, mint, pepper and the remaining salt. Squeeze the drained cucumber with your hands and discard any juice. Stir into the yogurt mixture. Cover and refrigerate tzatziki overnight to blend flavors. Serve with falafel or pita wedges as an appetizer.
Serves 10 (1/4 cup each serving).
• Per serving: 39 calories, 3 g protein, 1 g fat, 5 g carbohydrates, 0 gram dietary fiber, 176 mg sodium: 30 percent protein, 53 percent carbohydrates, 18 percent fat. Want a local recipe lightened up? Write: Light & Local, Taste Section, The Honolulu Adverti-ser, P.O. Box 3110, Honolulu, HI 96802; or taste@honoluluadvertiser.com. Carol Devenot is a Kaimuki-raised kama'aina, teacher and recipe consultant, and author of "Island Light Cuisine" (Blue Sea Publishing, paper, 2003). Learn more at www.islandlightcuisine.com.
In place of the plain yogurt, you can make thicker, tangier Greek-style yogurt (or yogurt "cheese") by placing a 32-ounce carton of plain yogurt in a cheesecloth-lined sieve. Place over a deep bowl and refrigerate overnight. Discard the liquid.
If you've got yogurt and cucumbers, you're halfway to making a great tzatziki sauce used to top falafel or pita bread.
