Tzatziki, tzadziki, or tsatsiki is a Greek meze or appetizer and is made from yoghurt (usually from sheep or goat milk) mixed with cucumber, garlic, salt, olive oil, and pepper. Regional variations can add ingredients like lemon juice, parsley, dill, or mint – in this recipe we are adding dill.Tzatziki sauce is served cold, and in Greece is usually served as an accompaniment to a dish like souvlaki or gyros. Elsewhere tzatziki is enjoyed with bread (loaf or pita) as part of the first course of a meal.
- 300 g Greek yoghurt
- ½ cucumber
- 2 garlic cloves (crushed)
- handful of dill (chopped)
- 3 tbsp olive oil
- 2-3 tbsp white vinegar
- ½ tbsp salt
- Line a colander or sieve with muslin or kitchen roll and place over a bowl. Empty yoghurt into the prepared colander and strain until most of the water has drained – this may take a few hours.Please remember that tzatziki is a side dish that can only be stored in the fridge for a day or two. After this time the ingredients begin to break down and the tzatziki will become watery.So I would recommend making tzatziki fresh on the day you need it, and only making enough for what you need that day.
- Add the strained yoghurt to a bowl.
- Mash the garlic cloves into a fine puree, adding a pinch of salt then mix this through the yoghurt.
- Peel the cucumber and cut in half lengthwise, and using a teaspoon, scoop out the seeds and discard them. Chop the remaining cucumber as finely as possible and drain away any moisture. You want to keep the moisture added to the tzatziki down to a minimum to avoid it making the tzatziki watery.
- In the bowl, stir together the cucumber and yoghurt.
- Mix the cucumber, chopped dill, garlic, olive oil, and yoghurt together until thick and creamy and the yoghurt has absorbed all the liquid.
- Chill the mixture for 1 to 2 hours before serving.
- Serve.- this makes a great accompaniment to quartered pita bread, or some grilled chicken, pork, or even swordfish skewers.