Carolines Cucumber Cream Relish

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 
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Cooking time: 0minutes
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Resting time: 12 hours
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Total time needed: at least 12 hours 20 minutes
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Grade of Difficulty: standard

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Serves 4





Ingredients
for
Carolines Cucumber Cream Relish

  • 1 table spoon finely chopped dill
  • 1 ½  cups of finely chopped onion
  • Juice of one small lemon
  • 2 tablespoons virgin olive oil
  • 4 cloves garlic, grated on the fine setting or chopped really fine
  • 1 large cucumber grated on the large setting
  • 3 tablespoons sour cream 
  • ½ liter full cream yogurt
  • ½ teaspoon salt
  • ½ a Moroccan style pickled lemon, well aged (pickled with salt only, see my pickling recipes)



Directions

  • Mix all the ingredients and cover with a cloth
  • Leave the tzatziki to stand for a day in the fridge. 
  • Eat Carolines cucumber cream relish with boiled, steamed or baked vegetables of your choice.
  • Optional - Use it with Barbecued or Fried meat instead




Baked Vegetarian Antipasti


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