Wednesday, May 05, 2010

Wild garlic tzatziki aka Ramson tzatziki

Wild garlic tzatziki / Karulaugu tzatziki

I decided to give the ever-popular Greek condiment/salad, tzatziki, a seasonal makeover, using the wild garlic that grows just about 7 minutes from our house. I love the basic tzatziki - yogurt, fresh cucumber and finely chopped garlic. However, when trying to think of new ways of using my wild garlic bounty, it suddenly occured to me that it would make an excellent tzatziki. By simply substituting finely chopped wild garlic for garlic, you'll still get the garlic flavour, but with a twist and lots of extra colour.

Use as you would the regular tzatziki - for dipping, as a condiment or simply as one of the dishes on a spring-time Greek mezze platter. Healthy and really delicious!!!

Note that wild garlic = ramson = bear's garlic (Allium ursinum). If you live in Tallinn, you'll find bunches of wild garlic in all of the three markets (Keskturg, Balti jaama turg, Nõmme turg).

Wild garlic tzatziki
(Karulaugu tzatziki)
Serves 4

Wild garlic & cucumber tzatziki / Külm kaste (e. eestipärane karulaugu-tzatziki)

2 long or 6-8 short cucumbers
1 tsp salt
a large bunch of wild garlic
250 g plain (Greek) yogurt

Wash the cucumber and grate coarsely. Put on a colander, sprinkle with salt and let stand for 30 minutes.
Finely chop the wild garlic.
Mix wild garlic, drained cucumber and yogurt in a bowl, season with salt, if necessary.

You can vary the thickness of your tzatziki by using either a strained Greek yogurt (first photo) or ordinary plain yogurt (second photo).


Liina said...

Väga kaunis, Pille, aga kust sa Tallinnas kreeka jogurtit saad? Ma pole küll lausa otsinud, aga olen ikka arvanud, et ega meil seda müügil ju ei ole.

Pille said...

Liina, Stockmannis on aeg-ajalt seda imemaitsvat kreeklaste Fage Totalit müügis. Ma homme lähen jälle piiluma - kui on, siis ostan, ning jätkan kodus ise jogurtiteoga.
Eile kasutasin aga nõrutatud Pajumäe talujogurtit, sellest 400 g topsist jääb peale nõrutamist napp pool järele...

Anne said...

Looks wonderful! I just tried ramps for the first time, with gnocchi - delicious. I have some left, maybe I'll try to add them to a guacamole..?

Rambling Tart said...

Oh lovely! I've never used or eaten wild garlic, but it sounds wonderfully delicious. :-)

Magdalena said...

Wild garlic is common in Poland in countryside areas; however, you will rather have difficulties to find it on local food markets...
in Paris, maybe bio marches may sell it, but for sure you will not find it in shops.
OT: I was reading your blog last evening (first of all, posts concerning Estonian food; I found some interesting recipes and ideas; some of them similar to what we eat in Poland).
I am really glad that I found your blog.

Liina said...

Tänud, Pille!

Robyn said...

Mmmm... Gorgeous. I wish wild garlic was more readily available where I live.

MT Hough said...

That sounds AMAZING!

Tiffany said...

Sounds good, I can see it on a platter with some hummus and pita chips.

Peace, Love and Chocolate

Delicious Greek Products said...

Great little variation on the Greek tzatziki recipe! Will definitely need to try it out soon...

Pille said...

Anne - do you get ramps (wild leeks) or ramsons (wild garlic) in Sweden? I'm sure this recipe works with both of them.

Rambling Tart - it's lovely and garlicky and fresh - such a welcome addition to the spring diet!

Magdalena - I imagine it's being pretty popular in Poland. And even two years on, you cannot buy it in shops here in Estonia, though it's become much more common in markets.

Robyn - if wild leeks/ramps are more easily available, use those!

MT - thank you!

Tiffany - that's a combination worth trying!

Deligrecious - sure :)