I'm calling this recipe Carolines cucumber cream relish because it isn't really like Greek tzatziki. I was taught to make tzatziki over a quarter of a century ago by an Iranian, apparently the way his mum made it, and with time the recipe has wandered on its own sweet way, my way. Although I'm still a huge fan of Iranian food, more of that later.
Healthy, raw vegetable and milk based, low salt, low GI. Quick and simple.
I'm on a low salt, low GI diet due to Meniere's disease. I have to eat small amounts six times a day and its impossible to cook so often and bad to eat bread. Ideally I should be snacking as much as possible on vegetables, so I boil enough potatoes for two days, with two butternut squash steaming above those in the double boiler to save electricity.
It would be so nice to pep up the boiled vegetables with a flavorsome sauce, that is healthy, not full of oil like mayonnaise, perhaps even vegetable based. Then I remembered how we used to love tzatziki back in the day and delved into my memory chest.
I do my garlic by grating skins and all on the fine setting of a grater, its super quick and you can just discard the papery skins afterwards, they don't grate up much. I've gone a bit heavy on the onions and garlic, they could be halved, but I wanted a sauce with a little bite. I added the pickled lemon because I love them, and because it reminds me of the dried lemons in my favorite Iranian dish with mutton, fenugreek and dill. The pickled lemons have a similar aroma and I thought dill and aged lemons would click. I made the pickled lemon myself long ago. Its done only with salt Moroccan style as taught me by Zayaan Kahn, and you can see how to do it here on my gardening website, greenidiom. https://www.greenidiom.com/kraut.html
In the photograph you can see I ate it with butternut, potato and raw bok choi from the garden. Bok choi is fabulously hardy in drought stricken Cape Town. The veggies are sprinkled with fried sunflower seeds and the seeds from the butternut. I added some rape and wild pea flowers from my gray water grow beds, because spring is in the air, there are flowers everywhere, and I'm in need of a little pep, just like the boiled vegetables. Flowers are my tzatziki.
Preparation time: 20 minutes
Cooking time: 0minutes
Resting time: 12 hours
Total time needed: at least 12 hours 20 minutes
Grade of Difficulty: standard
Do you have a question, or a helpful suggestion or a story to share that could benefit other cooking enthusiasts? Please feel free to share it with us!
Share your recipe - You got a favorite dish? Is there a recipe that your mum or your granny always cooked for you that you remember from your childhood? Share it with the world! The 20 most popular recipes of each month will be published on a dedicated page for everybody to see.
Jan 21, 19 09:59 AM
healthy herb and melon smoothie
Nov 24, 18 02:00 AM
This "Pizza Africana" recipe is a beautiful combination of my favorite pizza dough and sauce combined with a bunch of traditional African ingredients like okra, biltong and Southafrican boerewors.
Nov 22, 18 10:21 AM
This Punjabi chicken curry is mostly prepared with the tradional cuisine of the Punjab region in mind. The cuisine is known for rich buttery flavours with many vegetarian and meat dishes and the use o…