Three versatile sauces from Cleonice for the Lamb Burger, Chicken Souvlaki, and more
These three condiments are what made our lamb burger and chicken souvlaki sing all the louder. While many folks had their favorites “Ordering – Lamb, double Tzat no feta,” I love to have a choice of many so that with each bite I can add a little feta, or a little more yogurty tzatziki. I love the way that the tzatziki cuts the rich sesame flavor of the tahini and how each sauce enhances and changes the flavor of the lamb or chicken.
You don’t have to have these with a lamb burger, they make great condiments for grilled meats (though on this snowy last day of January a barbecue seems like a distant possibility). Treat them as dips for pita chips, or make a sandwich with chopped veggies, one or two of the sauces, and some olives. Use them as dips for crudités at your next party or just schmear them on pitas and eat whenever you’re peckish.
|Tzatziki Ingredients. whole milk organic yogurt, mint, cucumber, dill, lemon, garlic.|
|Seeding cucumber with spoon|
|Cut sections of the cucumber into strips|
|Then cut across to create uniform sized dice|
What kind of mint to use? Check the notes at the end of the blog.
|Feta Oregano Ingredients: feta, oregano, garlic, lemon, olive oil|
Scrape down the sides, check the consistency and seasoning. You can add pepper here, more olive oil if you need a silkier texture, more lemon for tartness. Process again after making additions.
Finished Feta Oregano. Tangy & delicious, it’s great on the Lamb burger of course, tasty also as an omelet filling with olives and/or artichokes.
Use your imagination.
Maybe the simplest of the three sauces, water to loosen up the tahini, lemon to bring a brightness to the rich sesame flavor, and garlic combine to make this delicious spread. Sesame seeds are great sources of minerals and a good source for B vitamins. I keep reading how great it is for calcium, but a serving only has 2% of your RDA.
slowly to incorporate.
saucier product is desired.
Serve with Chicken Souvlaki or as you will.
Mint – At Cleonice we used Egyptian mint, either fresh or dried, almost always when mint is called for. The flavor is mild and simply minty without a strong spearmint or peppermint bite. Egyptian mint is fuzzy like apple mint but grows quite tall (over 3″ in my garden) it’s hardy in Bucksport Maine (Zone 5). I bought a couple of plants 10 years ago from Mountain Valley Growers and they are still doing beautifully. Dried Egyptian mint can be found at Oriental Pastry and Grocery in Brooklyn, which I discuss more in the Sam’s Ten Spice edition. The mint featured in the pictures is not Egyptian, but generic organic from Hannaford, still tasty.
Yogurt – Local organic yogurt has so much more flavor and has the most active cultures for great health. Check out your local health food store or farmers market to find yogurt from your area. You do not necessarily need Greek yogurt for this Tzatziki, but a full fat yogurt creates a nice rich sauce.