Keftethes & Tzatziki Sauce

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A few weeks ago I had written about my recent trip to the local Farmer’s Market. I came home with fresh pastas, cheese, bread and of course locally grown vegetables. As I also mentioned, I purchased Greek yogurt packed in terracotta pots. Today, it seems, every company claims to have a Greek yogurt product, but few even come close to what you would be served in Europe. But Kalypso Greek yogurt, sold at Farmer’s Markets, is the real deal. The true test was giving a pot of the plain yogurt for my dad to try. He would always say that none of the yogurts in the supermarket were like the ones he had in Greece. “Just because they say it’s Greek doesn’t make it Greek,” he would say. But when he tried the Kalypso, he said, “ This is like what I ate in Greece.”

So what is the difference between the various yogurts? A few things. Regular yogurt is looser and very watery. Greek yogurt is thicker and shouldn’t need to be drained. I suggest the Fage brand if you buy it from the supermarket. Real authentic Greek yogurt is very thick. Scoop the Kalypso out with a spoon and turn it upside down—the yogurt will stay on the spoon. Also, all natural ingredients must be used. No preservatives—no hormone and antibiotic infested milk. It does make a difference. Kalypso has taken pains to not only make the recipe authentic, but to also package their product in a manner that keeps with tradition. Each serving comes in a reusable terracotta pot. No worries about plastic leaching, or the taste of plastic tainting the freshness of the yogurt. If you don’t have a Farmer’s Market nearby, you can go on to kalypso.com to find the nearest market to purchase their product.

Over the last several weeks, I’ve gained a collection of these little clay pots. There are so many things I can think of to do with them. They are great to fill with salsa or dip and put out with chips. A mini herb garden on my windowsill in the winter would be an ideal use. Or insert a citronella votive candle inside and scatter around the patio tables. I have an idea for Thanksgiving that will be perfect for the terracotta pots—you’ll have to wait until then to find out what it is.

In the meantime…here is a recipe for Keftethes (Greek meatballs) and Tzatziki Sauce (yogurt-cucumber sauce)

Keftethes

1 pound chopped meat

1 egg

2 cloves of garlic, minced

1 medium onion, grated

4 slices of white bread, dampened in water (no crust)

¼ cup olive oil

1 teaspoon dried oregano, or 2 tablespoons fresh

2 tablespoons of dried mint or basil or combination of both, or 1/4 cup of fresh mint or basil

Splash of milk

Salt and pepper to taste

* Use fresh herbs whenever possible. The difference in taste is noticeable.

Combine all ingredients. Mix well. Form each ball to the size of a golf ball. Roll in flour and press down gently. Fry in a combination of vegetable oil and olive oil until brown on each side. Serve with tzatziki sauce on the side. The meatballs can be served warm or cold.

Tzatziki Sauce

 2 cups Greek yogurt*

4 tablespoons white wine vinegar

3 tablespoons olive oil

3 large cloves garlic, crushed

3 tablespoons fresh dill or 1 tablespoon dried dill

½ teaspoon paprika

1 teaspoon sugar

Salt and pepper to taste

2-3 large cucumbers

* Opt for the fresh dill if you can.

** Prep- Peel and core the cucumbers from the seeds, and finely grate. Press through a mesh strainer to expel the water. The cucumber will make the sauce loose and runny if you skip this step.

Mix all ingredients together with a whisk. Chill before serving. Serve with  keftethes or souvlaki. Tzatziki also makes a refreshing dip. Prepare it a day ahead and the flavors will intensify.

*Greek yogurt is thicker than other yogurts. If you use any other yogurt, you must strain before making sauce.

*Preferably Kalypso brand Greek yogurt

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3 thoughts on “Keftethes & Tzatziki Sauce

  1. Pingback: Keftethes & Tzatziki Sauce | cheffie's kitchen

  2. Reblogged this on cheffie's kitchen and commented:

    This past Sunday, I made a large batch of keftethes for a party at my home. Everyone really enjoyed them and commented that they were the best I ever made. They wanted to know what I did differently. I need to credit my Facebook Greeklish ladies for reminding me of an ingredient my mother added that I’ve omitted over the years. Mom always added a splash of milk to the mixture. It made the meatballs softer. In an online discussion, the subject came up of how to get the meatballs to be lighter and to hold that way a few days later. A few of the women said it was the milk. I never understood the purpose of the little amount of milk that went into the mixture, so I left it out. What a difference it made. That goes to show you – never question your mother’s recipe.

    Like

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