Southwestern Cuisine Ambassador, Chef Julien Dupuy, prepares a new tzatziki dish with Basque flavors. Spoiler: Watch your palate, it’s amazing!
An essential for Greek tables, tzatziki meze is a very fresh meze made from… option Grated Greek yogurt, seasoned with mint and lemon. Although they may be refreshing, they can sometimes be criticized for lacking a bit of liveliness, especially if enjoyed as an aperitif. Here is the leader Julien Dupuy It adds a Basque touch with strong flavours ! Discover the recipe for the Basque version of tzatziki, perfect for a delicious appetizer!
Ingredients for the Basque version of tzatziki by Julien Dupuis
For this recipe, equip yourself with a large grater, sharp knife, cutting board, frying pan, salad bowl, and colander.
- 1 organic cucumber, washed
- 1 red onion
- 1 clove of garlic
- 2 small tomatoes
- 2 jandela (small peppers with vinegar from the Basque country)
- 2 yogurt
- 1 cup fresh cream
- 1 cup of piquillo puree
- 1 teaspoon Espelette pepper
- 1 tablespoon olive oil
- Salt, pepper
Steps to make the Basque version of tzatziki by Julien Dupuis
As with traditional tzatziki, the ideal solution is to prepare this recipe the day before the next day, in order to Let the cucumbers drain overnight.
- Grate the cucumber, add a pinch of salt, and leave it to drain in a colander for at least an hour in the refrigerator, and if possible, overnight.
- Finely chop the onion and gandela, chop the garlic and add to the grated cucumber.
- Place the tomatoes in a pot of boiling water for 30 seconds before cooling in an ice water bath. Remove the skin, stem and grains and cut them into small cubes. Add the tomatoes to the rest of the ingredients and salt.
- Press the ingredients by hand or with a cloth Remove excess water.
- Add the yogurt, crème fraîche, piquillo puree, and Espelette peppers, and mix well.
adjust spices, Drizzle with olive oil Served on toast!