Greeks are avid yougurt consumers, and enjoy several sweet as well as savory recipes featurning the thick, slightly tangy yogurt the country is known for. Tzatziki is the most famous Greek souce made out of yogurt, which is usually served with grilled meats or as a dip. It is also an essential ingredient of the equally famous souvlaki. Tzatziki is made of strained yogurt )usually from sheep or goat’s milk), since to make this particular dip the yogurt must be thick and a bit tangy, and mixed with cucumber, garlic, salt, olive oil, wine vinegar and sometimes dill.



2 purki kikerherneid (neto 480 g)
Tomatipastat 2 sl
Tahini 2 sl
Päikesekuivatomatit 6-8 tk
2 küünt küüslauku
Paprika pulber
Cayenne’i pipar
Sidruni pipar
½ sl sidruni mahla
Oliiviõli 2 sl
½ tl vürtsiköömnet


Kikerherned, veidi vett või köögiviljaleent sega köögikombainis või blenderis.
Lisa teised koostisosad ja sega blenderis.
Kui hummus on liiga paks, siis sega juurde veidi vett või oliiviõli. Õige hummus peaks olema kreemjas, ent mitte vedel.
Serveeri röstitud pita või teise saiaga.

“Saganaki” fried cheese.

The best cheeses for saganaki are hard and semi-hard ones, like Graviera or Kefalotyri.


  • 250 g of Kefalotyri, Graviera or Kasseri
  • 1 tbsp of flour
  • half a lemon
  • olive oil
  • crushed black pepper

How to:
Prepare a frying pan by heating it. Add olive oil. Then cut the cheese into 1cm wide pieces, sprinkle them with water and put into flour. Afterwards place them onto the pan and fry from each side for few minutes, until a golden crust covers them. Then sprinkle them again, now with lemon juice and add pepper, if needed.
Cooking time: 5 min