Introduction
Tzatziki is a cool dip of thick yogurt, grated cucumber, garlic, olive oil and dill. It goes with grilled meat, fish and vegetables, in pita with falafel, or simply with bread. It is fresh, very quick, and better after an hour in the fridge.
It is a Greek classic, served in every taverna as a meze. Similar yogurt and cucumber dishes are found all around the eastern Mediterranean and beyond, such as Turkish cacık and Indian raita. Use thick strained (Greek-style) yogurt, and squeeze the water out of the cucumber so the dip stays thick.
Ingredients
- 1 cucumber
- 500 g thick Greek-style yogurt
- 1 or 2 garlic cloves, grated
- 2 tablespoons olive oil
- 1 teaspoon white wine vinegar or lemon juice
- a small bunch of dill or mint, chopped
- salt
Tools
- A grater
- A sieve or a clean cloth
- A mixing bowl
Preparation
- Grate the cucumber, skin and all, on the large holes of the grater. Mix it with a pinch of salt and leave it in the sieve for 10 minutes.
- Squeeze the cucumber hard, in your hands or in the cloth, to remove as much water as possible.
- In the bowl, mix the yogurt, cucumber, garlic, olive oil, vinegar and dill. Season with salt.
- Chill for at least 30 minutes. Serve with a thread of olive oil on top.