Athenian Rissoles with Pavlos’ Sauce The Happy Foodie

The Athenian [1909]

Execution Method. While you are cooking, check off the steps you complete and follow the recipe without getting lost. Greek tzatziki sauce by Greek chef Akis Petretzikis. The authentic Greek recipe for the famous traditional Greek tzatziki sauce served with souvlaki and gyro!

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Meanwhile, mix the Greek yogurt (2 cups), kosher salt (1/2 teaspoon), olive oil (2 tablespoons), minced garlic, chopped fresh dill (2 tablespoons), and lemon juice (2 tablespoons) together in a medium bowl. Place the grated cucumber in a clean kitchen towel and wring it out. Get it as dry as you can!

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Gather all ingredients. Combine yogurt, grated cucumber, lemon juice, olive oil, and garlic together in a large bowl. Add dill, salt, pepper, and lemon zest; mix until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.

Athenian Rissoles with Pavlos’ Sauce The Happy Foodie

Mix the sauce. In a large bowl, combine the grated or minced garlic with the white vinegar and a little olive oil and mix. Add the drained cucumber mixture to a large bowl, greek yogurt, kosher salt, a pinch of white black pepper, and chopped dill or mint (if using). Stir to combine.

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Instructions. Preheat oven to 400°F; set one oven rack in the middle position and another about 5 inches underneath the broiler. Heat the olive oil in a wide oven-proof skillet (see note) over medium-low heat. Add the shallots and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes. Do not brown.

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Heat oil in a large pan and cook chicken until brown on both sides, about 5 minutes per side. Add in the onion garlic and pepper and sauté until chicken is thoroughly cooked and vegetables are tender, about 5 minutes. While chicken and vegetables are cooking, cook the broth, lemon juice, lemon peel, and oregano in a small pot; bring to a boil.

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Use the towel to gently squeeze out the cucumber's excess water. In a large bowl, combine the yogurt, the grated cucumber, the minced/grated garlic, the extra virgin olive oil, the red wine vinegar and the dill (optional). Stir well to combine. Add pepper and adjust salt according to taste (optional).

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Instructions. Combine the green bell pepper, tomato, onion, olive oil, olives, lemon juice, green onion, capers, garlic, sugar, salt, and pepper in a heavy pan over medium-high heat. Saute for 5 to 10 minutes until all the ingredients are slightly wilted. Remove from the heat and keep warm. Heat the olive oil in a heavy pan over medium heat.

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In a bowl or measuring cup, combine ¼ cup fresh lemon juice with 1 to 2 teaspoons of dry oregano, minced garlic clove, and a good dash of kosher salt and black pepper. Whisk to combine. While whisking, slowly drizzle the extra virgin olive oil and continue to whisk vigorously.

The Athenian [1909]

In a bowl, whisk the egg yolks and gradually add the lemon juice whist whisking until combined. In another bowl add the egg whites and whisk using a hand mixer until the egg whites are foamy and thick. While whisking slowly add the yolk mixture in the egg whites. Continue whisking for 1-2 minutes and gradually add some of the hot broth, a litte.

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Assemble your ingredients for this Greek tzatziki recipe, see the recipe card for full information on ingredients and quantities. Step #1: Grate ½ of a large cucumber, unpeeled. A box grater is good for this step. Step #2: Drain the grated cucumber through a fine mesh sieve or strainer. Allow the grated cucumber to drain out the excess.

Red Snapper with Athenian Sauce Recipe

Combine green bell pepper, tomato, onion, olive oil, olives, lemon juice, green onion, capers, garlic, sugar, salt, and pepper in a heavy pan over medium-high heat. Saute until all ingredients are slightly wilted, 5 to 10 minutes. Remove from heat and keep warm. Heat olive oil in a heavy pan over medium heat. Add snapper fillets to hot oil.

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Grate cucumber on the large holes of a box grater, then squeeze to drain excess liquid. In a food processor combine the cucumber with Greek yogurt, garlic, olive oil, dill, lemon juice, salt, and pepper. Blend until smooth. Serve immediately or for best flavor cover and refrigerate for at least 1 hour before serving.

Athenian Rissoles with Pavlos’ Sauce The Happy Foodie

Authentic Greek tzatziki is most often made with sheep or goat yogurt, but my tzatziki recipe calls for regular full-fat Greek yogurt. It's easier to find in the store, and it still has the creamy, thick consistency you want in tzatziki sauce. Along with the other traditional ingredients, I stir in fresh mint and dill for a bright, summery.

Egg Lemon Sauce, Fricassee (Athenian Foods) 12 oz (340g)

Stir together olive oil, vinegar, and garlic in a bowl and let sit while you prepare the cucumber. Peel cucumber and cut in half lengthways; scrape out all the seeds. Grate cucumber with a cheese grater into a sieve set over a bowl. Sprinkle with salt. Strain out as much liquid as possible by pressing down in the sieve with the palm of your hand.

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To prepare this authentic Greek tzatziki sauce recipe, remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes. Afterwards, wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water. Assemble the tzatziki sauce.