Tzatziki
Tzatziki is a thick Greek dip of yogurt, cucumber, garlic and dill. Squeeze out the cucumber before mixing to keep the dip thick, then briefly refrigerate so the garlic and herbs flavour the yogurt.
Another 30 minutes - cooling
How to make it
Prepared 0 of 6 steps
Prepare the cucumber
Wash the cucumber and peel off any coarse bitter skin if needed. Cut it in half lengthwise and remove the watery large seeds with a spoon. Grate the flesh on a coarse grater, avoiding making it into smooth puree.
Remove excess liquid
Mix the grated cucumber with half the salt and let it sit for 10 minutes. Transfer to a clean cloth or fine sieve and press out as much liquid as possible. The less free liquid left, the thicker the sauce will be.
Chop the aromatic ingredients
Wash the dill, dry it thoroughly, and finely chop without leaving tough stems. Grate the garlic on a fine grater or crush it into paste. Avoid large chunks: they will give an intense sharpness in individual spoonfuls.
Combine the sauce
In a bowl, mix the yogurt with olive oil, lemon juice, garlic, pepper, and remaining salt. Add the squeezed cucumber and dill, gently folding without vigorous mixing.
Let it sit
Cover the bowl and refrigerate for 30 minutes. During this time, the garlic and dill will release their aromas into the yogurt. Do not leave the dairy sauce near a warm stove or in direct sunlight.
Mix before serving
Remove the sauce and gently stir it. Serve in a small bowl without extra olives, mint, or oil patterns. Bread, vegetable sticks, and meat are not part of this basic recipe.
Little hint
Use thick, plain, unsweetened yogurt for tzatziki. Runny drinking yogurt will not produce the same thick dip. Most of the cucumber juice must be squeezed out before mixing.
Frequently asked questions
What should I watch out for when cooking?
Use thick, plain, unsweetened yogurt for tzatziki. Runny drinking yogurt will not produce the same thick dip. Most of the cucumber juice must be squeezed out before mixing.
How should I prepare the ingredients?
Wash the cucumber and peel off any coarse bitter skin if needed. Cut it in half lengthwise and remove the watery large seeds with a spoon. Grate the flesh on a coarse grater, avoiding making it into smooth puree.
