Opa! 8 Recipes That Take Your Tastebuds to Greece
There is tremendous breadth to Greek cooking. Various meats, spices, vegetables, and grains mingle together in this Mediterranean cuisine. The ingredients are often simple and come together easily, making Greek an incredibly accessible style of cooking for anyone from a novice to a professional chef. But don’t think that easy means bland — the breadth of Greek cooking extends from the possible dishes to the tastes you’ll encounter, so go Greek with the following eight recipes.
Tzatziki must be one of the first recipes, because it can be used in so many different Greek dishes. Grilled vegetables, pita bread, grilled meats, and gyros are all conduits for this cucumber yogurt dip, which you can make following this recipe from Natasha’s Kitchen.
- ½ English cucumber, peeled
- 16 ounces (2 cups) cold plain Greek yogurt (either full fat or fat free will work)
- 4 cloves garlic, pressed
- ⅓ cup chopped dill, fresh or frozen
- 1½ tablespoons freshly squeezed lemon juice (juice of ½ lemon; squeeze a real lemon)
- ½ teaspoon salt, or to taste
- ⅛ teaspoon black pepper
Directions: The cucumber should be peeled, finely diced, and strained of its juices. To do this, you can squeeze it really tight by the fistful, or use a cheese cloth if you wish. Getting rid of excess juice is important so that your tzatziki sauce isn’t watery the next day.
Combine the strained and chopped cucumber with 2 cups plain Greek yogurt, 1½ tablespoons lemon juice, 4 pressed garlic cloves, ⅓ cup chopped dill, ½ teaspoon salt (add more to taste), and ⅛ teaspoon black pepper. Mix everything together and add more salt to taste if needed. It’s best to refrigerate for about 1 hour before serving to let the flavors meld. It tastes even better when refrigerated overnight!