Open-faced pita sandwiches made with ground lamb, asparagus, peas, and mint.
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Vibrant tzatziki and tangy carrot salad improve overnight, making this the ideal DIY work lunch. Throw it together the night before and you're done. Start counting down until your lunch hour.
A warm pita stuffed with a tender, garlicky lamb burger and a chunky tzatziki full of fresh mint, chives, and oregano.
Don't limit your souvlaki to Greek festivals or late night diners. This fresh Mediterranean meal is easy to pull off at home.
Tzatziki—that cool, creamy sauce-salad of yogurt and cucumbers—has become synonymous with Greek cuisine. And while the Greeks do their fair share of tzatziki eating, it's worth noting that nearly every country in the eastern Mediterranean region boasts their own take on the yogurt-based dish, ranging from soups and salads to sauces and refreshing beverages. Tzatziki (or talattouri or cacık, depending on who you ask) plays a huge role in Eastern Mediterranean fare.
You only need to follow a recipe once or twice when making tzatziki before the process becomes almost automatic. Thick tangy yogurt; crisp, sweet cucumber; pungent garlic and dill; sunny lemon. The formula, a staging ground for countless dip platters and a condiment for the thousands of gyros dished up daily, is as familiar to us now as salsa and ketchup. And its preparation is about as intuitive—recipes matter less than solid ingredients and a willingness to dip a tasting finger along the way.