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Tzatziki

20 min
Tzatziki

Tzatziki is a favourite in Greek cuisine. Just as good with meat and salad as it is for dipping vegetables and bread in.

Ingredients

Cucumber
½
Salt
½ tsp
Greek yoghurt
200 ml
Finely grated clove of garlic
1
Black pepper to taste

Instructions

  • Roughly grate the cucumber and put it in a strainer. Sprinkle salt on the cucumber and let it sit for about 15 minutes.
  • Squeeze out the juice and mix the cucumber with yoghurt, garlic, and pepper.
Enjoy!

Tzatziki

How do you get the bitter taste out of tzatziki sauce?

Your main ingredient – the cucumber – is often the culprit. To avoid this, make sure that you choose the right variety: English and Persian cucumbers have very little, or no, bitterness. Also sample a slice before grating and avoid using the ends as this is where the bitter compounds will be most concentrated. If you have already made the sauce, try adding some salt (or a very small amount of sugar), two ingredients that are proven to reduce our ability to taste bitterness.

Why is my tzatziki runny?

A runny consistency is usually the result of not squeezing enough water out of your grated cucumber. Getting it right is a three-step process: sprinkle salt on the grated cucumber, let it sit for at least 15 minutes and then squeeze all excess liquid out before adding it to the rest of your ingredients.

How do you grate a cucumber for tzatziki without a grater?

Your best option would be to use the trusty knife and cutting board combo. Grab your sharpest paring knife and divide your cucumber into three equal parts (remember to discard the ends as they could turn your sauce bitter). Cutting lengthwise, create as thin strips as possible. Once done, stack the strips as best you can and cut them into smaller matchstick shapes and then dice into smaller pieces.

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A dipping sauce of mythical proportions

It stands to reason that the land of philosophy, democracy, and mythology will have an equally inspiring cuisine and tzatziki is one of the brightest stars in Greece’s show. Found on every mezze platter across the picturesque country, this famous sauce is easily recreated at home with five simple ingredients.

The origins of tzatziki

With a Turkish name derived from the word cacik (a cold soup made with similar ingredients), tzatziki’s history dates all the way back to the Ottoman Empire. One theory is that it was brought back from India as an adaptation of raita, while others say its roots are pure Greek with records of greens being added to yoghurt found as far back as 1469.

Uses for tzatziki

Most traditionally, it’s used as a dip (think warm pita bread slices, souvlaki, and fresh vegetables) or sauce (an excellent condiment for gyros, wraps, or even sandwiches). It also adds an interesting twist as coleslaw dressing, burger topping, or loaded on a baked potato.

How to store tzatziki

Transfer any leftovers to an airtight container and keep it in the refrigerator for up to four days.

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