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“To my mind, the greatest reward and luxury of travel is to be able to experience everyday things as if for the first time, to be in a position in which almost nothing is so familiar it is taken for granted.” – Bill Bryson


Many life experiences have led me to this place and time… join me as I spend a summer in a small village in Greece where generations of my family have lived and where I now hope to put down a few roots. Along my journey I will write letters to you to share my experiences and hopefully inspire you to create your own wherever you live or travel…
Dear Friend,

Maria came for a visit yesterday and gave us another wonderful cooking lesson. This time we made Tzatziki using cucumbers freshly picked from her garden. τζατζίκι (Tzatziki) is a staple at Greek tables. It is most frequently served with bread, but can also be used as a sauce for meat and in pita and gyro sandwiches. Tzatziki is served on a dish garnished with olives and sometimes freshly picked parsley from the garden. The base of this sauce is Greek yoghurt which has been strained causing it to be thick. It is also a great breakfast treat served with honey.

Ingredients:
  • 1 head of garlic
  • 3 Tbsp Olive Oil
  • 5 Medium Cucumbers
  • 1 1/2 Tbsp red wine vinegar
  • 500 g Greek Yoghurt (8% fat)
  • Salt and Pepper

Directions:

1. Divide garlic cloves and soak in water to soften
2. Peal and cream the garlic with olive oil in a food processor
3. Peel and coarsely grate the cucumbers.
4. Remove excess water from cucumbers using cheesecloth.
5. Add the garlic, vinegar and yoghurt to the cucumbers and mix well.
6. Add salt and pepper to taste.

Enjoy!

XOXO,

Karen June


Tzatziki made with cucumbers from Maria's garden,
Olives from Miranda's,
Parsley from Voula's
and Bread from the village bakery

Read More 5 comments | Posted by Karen June | edit post

5 comments

  1. Monica on July 9, 2010 at 7:00 AM

    That looks SOOO scrumptious!! I am loving your posts about the local FOOD :) ...and the photos to go with them.

    ~Is the Greek yogurt different and/or way better than here? So does the village bakery rock or what?

    xoxo

     
  2. KKing on July 9, 2010 at 7:52 AM

    I am making this VERY soon. Loving hearing about your adventures.

     
  3. Jason Grant on July 9, 2010 at 11:55 AM

    Monica... the Greek Yogurt is a lot thicker that the typical that we have. The closest that you can find in the US, at most grocery stores now, is Fage Total. Try it sometime.

     
  4. Unknown on July 9, 2010 at 5:49 PM

    Yummy!!!! Can we make that in August!?!?

     
  5. Laura on July 9, 2010 at 6:28 PM

    oh, I'm having fun collecting your recipes we will have a whole cookbook by the end of the summer. What fun!

     


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Letters From Arfara

  • About
      I am a wife, mother and artist living in the Boston area. My adventurous spirit is taking me to a small village in Greece this summer to experience my heritage, a closer bond with my son, creative freedom and anything else that comes my way. Friends and family will join me along the way and I hope you’ll join me too through this blog…
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