Remember when I made that bannock taco thanks to my dear friend Fran’s inspiration? Well this time she inspired me to make a donair using her homemade tzatziki sauce that let me do a taste test of my homemade yogurt. She agreed to let me share her recipe with you! This is my version of her version of a recipe she came across from Banff Springs kitchen.
Fran grated half of one English cucumber but I only had an ordinary field cucumber so I peeled it and grated the whole thing.
She had a fantastic idea of using this microwave splatter screen she has to squeeze out the water from the cucumber. I looked everywhere! Nope, nothing like that around here so I just used a clean tea towel to squeeze out the water.
She used the fine part of the grater to grate three cloves of garlic but I minced mine, added some salt and then pressed with my knife until it ended up making a paste.
I divided the cucumber and garlic into two containers since I was taste testing homemade yogurt versus store bought. I got one cup of my homemade yogurt and added it to the mix and did the the same with the store bought.
I added some salt and pepper and a generous tbsp of red wine vinegar to both bowls. I let them sit for quite a few hours before taste testing. It was fascinating! The tzatziki with the store-bought yogurt was much thinner and you could taste each component that went into the sauce. The tzatziki made with the homemade yogurt came together more cohesively and was definitely thicker and tangier.
For me, I just could not wait to make my own donair with it! Here on the east coast they make donairs with a sweet sauce which I find horrendous. Whenever I want one, I have to make it myself. Not only is this tzatziki perfect for donairs (so good Fran!) I also added a thick bottom layer of my homemade hummus and top with donair meat. tomatoes and homemade pickled onions to knock this treat out of the park.
Thanks again for the foodie inspiration Fran! This recipe is a winner. I give it five out of five wooden spoons.
I must confess that I hate donairs, no matter what kind of sauce is used.
I LOVE donairs, no matter what kind of sauce is used. lol I like that you used pickled onions on the donair Suzie! That would make it just that little bit more special. I do my garlic that way too sometimes but I often just use the grater when I’ve already dirtied it for the cucumber. Next time try it with the Eng cuke and I bet it will be different yet again! Hey Suzie… you think you can get me a recipe for sweet sauce? I had one long ago but lost it. Now that you’re out there, you can be my connection. I love just sauce. Thanks for the post!
Oh, and while you’re at it, a recipe for the donair meat? :o)
Hey, to each her own! I personally fell in love with donairs when I fell in love with my hubby who introduced them to me. The pickled onions were so easy Fran! I wanted to make pickled turnips which are more traditional but they never have those here. Yes, I will use the English cucumber next time for sure. As far as I know, the sweet sauce is condensed milk with garlic in it. All I taste is sugar though but I will see what I can do. Donairs originated in Halifax so believe it or not, I pick mine up in the deli section!
I admit I am a notorious dip-buyer. But now you may have turned me to the other side! I love thick and rich dips over watery ones. Looks delish
Been maing my own tzatziki for years now – I use it everything…. in my mash potatoes instead of milk, in my nachos instead of sour cream… on baked sweet potato.. I Iike mine as thick as possible so rather than grating the cucumber I seed it and then quarter it lengthwise, then slice into chunks, toss the chunks with some kosher salt and leave to drain overnight while the yogurt is thickening into greek yogurt courtesy of a coffee filter. A quick blintz in the blender the next morning with some roasted garlinc, a drizzle of olive oil a bit of green onion and the tiniest squeeze of lemon juice … perfection.
as for donairs – I always hated the sweet sauce they prefer here on the east coast, but I’ve never had an issue ordering them with garlic sauce instead (well aside from one pizza place that screwed it up on a regular basis). In Toronto and Chicago they call em gyros and they’re equally as yummy (and no sweet sauce anywhere to be seen)
Oh I like the idea of using tzatziki is mashed potatoes! Yes, draining the zucchini is a good idea. Sounds fantastic! And I know, what is up with the sweet sauce on the east coast? I never bought them as a result.