Tzatziki and Other Pita Fillings
With all that pocket bread on hand, the options for lunches, lunchboxes and quick dinners are almost endless. Here are a few of my favorite ways to eat a pita:
- Torn into triangles with hummus or tzatziki sauce.
- Stuffed with grilled veggies and a few pickles.
- brushed with butter and sprinkled with Parmesan, parsley and salt then baked into pita chips.
- Filled with thinly sliced meat, cheese and traditional sandwich fillings.
- Stuffed with falafel (say, what? More to come on that in a later post.).
For me, no pita sandwich is complete without some flavorful tzatziki dolloped on top! If you’ve never had tzatziki, it’s a cool, creamy cucumber yogurt dip with Turkish origins. It is well known in modern Greek cuisine. Versions and variations can be found all over the Middle East, often with fresh-made yogurt from sheep or cow’s milk. Some add a squeeze of lemon juice, which is a nice addition.
You’ll want to take care with the garlic here, as it can add some real zip if you’ve got spicy cloves. Also, the flavor of the sauce depends heavily on a good tasting olive oil, so use one that really stands out. Serve it as a lunch of it’s own with torn pita, or atop grilled veggies in a pita for a delicious dinner. Even my daughter, who isn’t a fan of yogurt anywhere but a smoothie, eats it up every time.
1 cup plain, whole-milk Greek yogurt
1 teaspoon kosher salt
freshly ground pepper to taste
1-2 cloves garlic, pressed or minced
2 tablespoons olive oil (plus a little more for drizzling at the end)
2-3 Tbsp finely chopped fresh dill
2-3 Tbsp finely chopped fresh mint
1 large cucumber, seeded and finely diced
Mix together all the ingredients and taste for seasoning. Scoop into a serving dish and drizzle the top with more olive oil. Serve with pita wedges or atop a pita sandwich filled with grilled veggies or falafel.