Ingredients
- older Ina recipe that called for ‘draining’ both the yogurt and the cucumber
- overnight to rid them of their considerable water content. But in “Barefoot
- Contessa Foolproof” (Clarkson Potter 2012), Ina discovered that Greek-style
- yogurt and so-called “English” cucumbers, allowed you to skip that step. You do drain the cucumber—wringing the
- moisture out with your hands but the thick Greek yogurt needs no draining at
- all. Any leftover Tzatziki is a
- wonderful addition to a cheese plate, especially one that has Feta as one of
- its cheeses. You can even toast any pitas
- you have left over and serve them in lieu of crackers. Here are the recipes:
- Recipe for Bon Appetit’s Spiced Lamb Burgers in Pita Bread
- 2
- 1/2 pounds ground lamb, preferably shoulder
- 1
- medium onion, very finely chopped
- 3/4
- cup chopped fresh flat-leaf parsley
- 1
- tablespoon ground coriander
- 3/4
- teaspoon ground cumin
- 1/2
- teasoon ground cinnamon
- 1
- 1/2 teaspoons freshly ground black pepper
- 1/4
- cup olive oil, plus more for grilling
- 8
- thick medium pita breads with pockets
- 1. Using a fork, mix
- lamb, onion, parsley, coriander, cumin, cinnamon, salt, pepper, and 1/4 cup oil
- in a large bowl. Cover and chill at least 1 hour.
- 2. Prepare grill for
- medium heat and oil grate. Or heat a panini maker like I did. Working one at a time, open each pita pocket by
- cutting along seam, halfway around perimeter. Spoon filling into pitas,
- spreading to edges. Close, pressing on filling to seal.
- 3. Grill pitas until
- filling is cooked through and bread is crisp, about 5 minutes per side.
- Do
- ahead: Filling can be made 8 hours ahead. Keep chilled. Pita breads can be
- stuffed 1 hour ahead; cover and chill.
- Recipe for Ina Garten’s Easy Tzatziki
- 2
- (7-ounce) containers Greek yogurt, such as Fage Total
- 1
- hothouse cucumber, unpeeled
- 2
- tablespoons freshly squeezed lemon juice
- 1
- tablespoon white wine vinegar
- 1
- tablespoon minced fresh dill
- 1
- 1/2 teaspoons minced garlic (2 cloves)
- Kosher
- salt and freshly ground black pepper
- Place
- the yogurt in a medium bowl. Grate the cucumber on a box grater on the largest
- grating side and squeeze it with your hands to remove most (but not all) of the
- liquid. Add the grated cucumber to the yogurt. Add the sour cream, lemon juice,
View Full Recipe at CHEWING THE FAT
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