Monday, June 10, 2013

Rosie Makes Tzatziki.

Middle Hawthorne is home
and he's always open to trying something different.
I cleared the menu with him
and I'm making chicken shawarma,
pita bread, and a tzatziki sauce.

Except not.
 I don't have a rotating vertical spit
and I'm not grilling the meat,
and I'm not shaving the meat off the block.
So it's chicken, seasoned, then baked and skillet-seared,
stuffed in a pita,
and topped with fresh tzatziki sauce
which perfectly complements the warmth,
 spice-wise, of the meat..

I'm starting out with the tzatziki,
since it takes an over-nighter.

1 cup yogurt, drained overnight
1 1/2 tsp white distilled vinegar
1 garlic clove, minced
1 TB extra virgin olive oil
1 small cucumber, peeled, seeded, diced, and drained
freshly ground salt and pepper, to taste
Mix all together.

The yogurt needs to drain overnight.
Scoop the yogurt into a cheesecloth-lined sieve,
cover with plastic wrap,
and refrigerate overnight.

1 cup yogurt rendered 1/3 cup liquid.
Discard the liquid.

Let the cucumbers drain for a bit on paper towels.

 And mix all together.
Ta daaaaa!

Now let's make some pita bread.

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