Tzatziki (τζατζίκι) is the most popular and, as for me, the best sauce of Greek and generally Mediterranean cuisine. It is healthy, cheap, and easy to make - what more do you want? It can be placed on the table as an addition to meat or vegetables, as well as an independent appetizer (e.g. for dipping Greek pita bread in it). Below I present the most standard version (and the best) of the tzatziki recipe.
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The secret to truly fantastic tzatziki is to drain the cucumber from the water. Several times.
Tzatziki is a popular Greek dip consisting mainly of yogurt, garlic, and cucumber. In the recipe for Tzatziki the principle works: the less, the better. Tzatziki should not be enriched with additional ingredients such as feta cheese, white cheese, or onions, so as not to deprive it of its true Greek taste.
Tzatziki are served as a dip to gyros, grilled meat, vegetables and bread.
It tastes best chilled for at least 1 hour in the fridge.
Garlic can be added more or less depending on your preferences - I like spicy, but many people prefer mild. Cook as you like!
- 400 g Greek yogurt necessarily of this kind, not just natural yogurt - it's about its hard and firm texture
- 1 cucumber fresh, green, medium-sized
- 3 cloves garlic
- 3 tablespoon light balsamic vinegar white
- 3 tablespoon olive oil Greek, virgin
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dill optional, but indicated
- On a large plate, spread several layers of paper kitchen towel.
- On top of this, wipe off all the cucumber on a grater on a thick tooth.
- Drain thoroughly and dry the grated cucumber.
- Pour Greek yoghurt into a clean bowl, add grated and drained cucumber, garlic, balsamic vinegar, olive oil, salt, pepper and dill. Mix thoroughly.
- (Optional) Put the whole thing in the fridge for a few hours. You can serve the sauce immediately after mixing it, but it will taste best after a few hours in the fridge.
The tzatziki sauce is probably one of the simplest recipes that exist. All you have to do is peel your cucumbers and grate them on a thick grater. Then you will lightly salt them and set them aside for 15 minutes for the cucumbers to let off the water. After that time you squeeze the juice out of them by hand and put them in a bowl. You also add the rest of the ingredients - Greek yogurt, olive oil, garlic squeezed through a garlic press, and chopped dill. Season as desired with salt and pepper and put in the fridge for half an hour. Serve with your favorite dishes. Enjoy!