Cook with tzatziki
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Standard kitchen ladle — soups, stocks, sauces, punch
Portuguese fortified wine — sauces, reductions, mushroom duxelles
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
About
Tzatziki, also known as cacık or tarator, is a class of dip, soup, or sauce found in the cuisines of Southeastern Europe and West Asia. It is made of salted strained yogurt or diluted yogurt mixed with cucumbers, garlic, salt, olive oil, red wine vinegar, sometimes with lemon juice, and herbs such as dill, mint, parsley and thyme. It is served as a cold appetiser (meze), a side dish, and as a sauce for souvlaki and gyros sandwiches and other foods.
Molecular pairings
Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore