Tzaziki La Krisha
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 8 hrs 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- g 1,000 quark, double cream settin
- milk
- 0.5 ½ cucumber (s)
- 1 green pepper (s)
- 6 cloves garlic
- 0.5 ½ pack feta cheese (made from cow`s milk)
- 1 medium onion (s)
- Dill, (fresh or frozen)
- Herbs, your choice
- Oil (olive oil)
Print Recipe
Pin Recipe Instructions
- Put the quark in a larger (lockable) bowl and stir. Add enough milk to make a smooth, viscous mass. Caution: do not let it become too runny, it is best to add the milk gradually.
- Cut the cucumber into very small cubes and let dry between two kitchen towels for about 5 minutes. Spread out the kitchen towel, place the cucumber cubes on top, distribute evenly and press on another kitchen towel. The same with the chili cubes. In the meantime, chop the garlic cloves or crush them with the garlic press. Cut the onion into very fine cubes and stir in. Cut the feta cheese into smaller cubes and add to the quark. Add the cucumber and bell pepper and stir everything until smooth. Finally, add a sip of olive oil.
- Salt the quark well, add dill and other herbs as desired (e.g. parsley, chives, Italian or French herbs) and stir everything together.
- Close the bowl with the tzaziki tightly and let it sit in the refrigerator overnight.
- The next day, if necessary, add a little salt or stretch with quark / milk. The longer it can steep, the stronger it tastes.
- This tzaziki is particularly crisp and fresh thanks to the paprika. You can of course use less / more garlic or omit the feta cheese - depending on your taste.
- The tzaziki tastes particularly good with baked potatoes or potato wedges. Ideally suited for a finger food party or around the campfire. Warning: addicting!
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