Tzatziki

Name: Tzatziki
Ingredients: 2 lbs + 1 1/3 oz Cucumber (raw, with peel ); 1 Tbsp + 1 ¼ tsp Salt (table ); 2T Tbsp + ¼ tsp (1 ½ tsp garlic powder) Garlic (jarred, minced or powder); ¼ cup+ ½ tsp (or 1 Tbsp + 1 ¼ tsp dried) Dill weed (fresh, chopped, or dried ); ½ cup + 1 tsp Lemon juice (raw ); 1 tsp Pepper (black); 4 lbs + 3 oz Yogurt (Greek, plain, low-fat )

Tzatziki sides with two slices of pita bread and a lemon wedge on a green plate

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Recipe HACCP Process:

#1 No Cook

Serving Size:

2 oz

Yield: 50 servings

Source:

JSI Back to Basics: Mediterranean Flavors Recipe

Ingredients

2 lbs + 1 1/3 oz Cucumber, raw, with peel
1 Tbsp + 1 ¼ tsp Salt, table
2T Tbsp + ¼ tsp (1 ½ tsp garlic powder) Garlic, jarred, minced or powder
¼ cup+ ½ tsp (or 1 Tbsp + 1 ¼ tsp dried) Dill weed, fresh, chopped, or dried
½ cup + 1 tsp Lemon juice, raw
1 tsp Pepper, black
4 lbs + 3 oz Yogurt, Greek, plain, low-fat

Instructions:

Wash cucumber.
Over a bowl, grate cucumber. Sprinkle salt over grated cucumber and let sit for 5 minutes.
Place grated cucumber in a mesh strainer over a bowl, cover with parchment or plastic wrap and place a weighted object on top of the grated cucumber to drain excess liquid. Discard liquid.
Place cucumber in a clean bowl and set aside.
In the cucumber bowl, mix lemon juice, garlic, dill, black pepper, and yogurt, until combined.
Place in refrigerator and cool to 41° or lower within 4 hours.
Hold for cold service at 41°F or lower.
Portion with a No. 16 scoop (2 oz).

Nutritional Analysis:

Calories: 34.47kcalCarbohydrates: 3.13gProtein: 4.04gFat: 0.77gSaturated Fat: 0.48gTrans Fat: 0.02gCholesterol: 3.78mgSodium: 207.47mgFiber: 0.16gSugar: 1.75g

Note:

Choose USDA foods whenever available to save on cost.