CHEEKY TZATZIKI (with low fat quark cheese)

Photo: Tzatziki with low fat quark cheese (fresh white cheese)</p><br /> <p>Tip: serve with grilled chicken or turkey</p><br /> <p>Ingredients (Servings):<br /><br /> - 250 g low fat quark chees (fresh white chees)<br /><br /> - 2 cloves of garlic<br /><br /> - parsley (fresh or dried)<br /><br /> - 1/2 cucumber<br /><br /> - 1/2 lemon<br /><br /> - vinegar<br /><br /> - salt and pepper</p><br /> <p>directions:<br /><br /> - wash the cucumber and peel it<br /><br /> - cuth the cucumber in 2 in the lengt and remove the kernels<br /><br /> - cut the cucumber in fine slices<br /><br /> - take a bowl, put in the low fat quark cheese, fine chopped garlic and parsley, the lemon juice (squized lemon), and season it with salt and pepper<br /><br /> - if needed add a bit of vinegar</p><br /> <p>nutritional facts (1 serving):<br /><br /> energy 105 cal<br /><br /> protein: 15 g<br /><br /> carbohydrates: 10 g (sugar 9 g)<br /><br /> fat: 0,7 g (saturated 0,5 g)<br /><br /> fiber: 1,5 g

It is not uncommon to find Hellenistic influences at work in some parts of India and Afghanistan due to the influx of Alexander and his army (he left men behind and they bred with the local women – there are still some remote tribes in that part of the world that speak a language that derives from ancient Greek!),  but whether the origins of  tzatziki date back that far is anyone’s guess.  I would think that its origins probably date back to Asia Minor – probably Constantinople (as Greeks prefer to call it – Istanbul to the rest of the world).  Although this area is modern Turkey, way back then it was a part of Greece, and an influential Greek population resided there even into the last century.

Most probably tzatziki comes from that area – as so many other delicious dishes do. The cooks of Asia Minor – ‘mikra-asiates’ – are well-known for their mastery of cooking and the dishes of this area are unique and delicious – much more complex than continental Greek cuisine.It does seem that tzatziki, or something very like it, can be found in many cultures in this part of the world. But what is most important is the experience of eating it, and this particular recipe, which comes from a poet/friend of mine in Melbourne, is guaranteed delicious. Try it, along with some poetry of Yannis Ritsos.

Tip: serve with grilled chicken or turkey

Ingredients (Servings): – 250 g low fat quark cheese (fresh white cheese)

– 2 cloves of garlic
– parsley (fresh or dried)
– 1/2 cucumber
– 1/2 lemon
– vinegar
– salt and pepper

Directions:
– wash the cucumber and peel it
– cut the cucumber in 2 in the length and remove the kernels
– cut the cucumber in fine slices
– take a bowl, put in the low fat quark cheese, fine chopped garlic and parsley, the lemon juice (squeezed lemon), and season it with salt and pepper
– if needed add a bit of vinegar

Nutritional facts (1 serving):
energy 105 cal
protein: 15 g
carbohydrates: 10 g (sugar 9 g)
fat: 0,7 g (saturated 0,5 g)
fiber: 1,5 g

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About stonekingseminars

Poet, screenwriter, producer, mentor
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