this post was submitted on 27 Jun 2024
142 points (94.4% liked)
YUROP
1089 readers
74 users here now
A laid back community for good news, pictures and general discussions among people living in Europe.
Other European communities
Other casual communities:
Language communities
Cities
Countries
- [email protected]
- [email protected]
- [email protected]
- [email protected]
- [email protected]
- https://feddit.dk
- [email protected] / [email protected]
- [email protected]
- [email protected]
- https://lemmy.eus/
- [email protected]
- [email protected]
- https://foros.fediverso.gal/
- [email protected]
- [email protected]
- Italy: [email protected]
- [email protected]
- [email protected]
- [email protected]
- [email protected]
- Poland: [email protected]
- [email protected]
- [email protected]
- [email protected]
- [email protected]
- [email protected]
- [email protected]
- [email protected]
founded 7 months ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
The mainndish is just kebab meat with some salad with tons of Mayo and some slices of onion
That's not mayo, that's tzatziki
Damn, the weird sauce that always catfishes me as Mayo catfished me again!
Germany is way too liberal in what they call a "salad"
Nobody in Germany would call this a salad, though.
This, on the other hand
or this...
Apparently not Mayo, yogurt with a sprinkle of random veggies. It's tzatziki
Don't let Greeks or Turks hear that.
You need yoghurt, the heavy stuff with 10% fat, olive oil, garlic, cucumber, pepper, and salt. Nothing else. No, no dill, no mint (WTF?), no nothing.
Julienne the cucumber. Very fine is better than fine as long as you're not producing mush. Salt it, let it stand for 10 minutes, then squeeze dry, toss the water. Add yoghurt, should be about two to three parts of yoghurt for one part cucumbers, by volume, don't sweat it. Take about a clove for 500g of yoghurt (that's a clove, not a bulb, yes it's quite little, but it's raw and it's going to infuse), surgically remove the sprout (that's where the nasty stuff is in garlic), chop finely. I said chop, not squeeze, yes it makes a difference. Add with pepper and salt and some olive oil, put in the fridge for at least one hour better a day, well covered (closed container is good, cling film if you have to), mix again and do final taste and consistency adjustment with pepper, salt and olive oil. Pepper should be subtle AF, supporting the garlic, not supplanting it.
...it's absolutely fine to do other yoghurt sauces and in fact in Germany you'll see three or four at any Döner shop, but don't call the non-tsasiki tsatsiki, please. If you want a herb sauce, call it herb sauce. There's no herbs in tsatsiki. (Sauces differ regionally in Germany -- there's always going to be tsatsiki, around here you also generally get curry, hot or mild, as well as cocktail sauce (no, not mayo based, it's still yoghurt)).
Oh I couldn't call any non tsatsiki sauce tsatsiki, since I actually hate it (sorry Greeks or Turks), that would actually be an insult to the sauce. :P
I make tzatziki, an that, it is not.
With is basically a kebab sandwich menu, minus thé bread and a few veggetables.