Tzatziki

Name: Tzatziki
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Griega
Ingredients: 2 cloves Garlic; Salt; 3 tablespoons Extra Virgin Olive Oil; 500 g Greek Yogurt; 1 u Cucumber; 1 tablespoon White Wine Vinegar; 1 handful Dill

Easy

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: Equipo Cocinoa
Preparation time: 45 min
Servings: 6

Summary

The fresh sauce of Greek yoghurt, cucumber, garlic and dill found on every Greek table: with pitta, grilled meat, souvlaki or vegetables. Thick, tangy and ready in no time.

Ingredients

6 servings

Add to Bring!

2 cloves Garlic (grated or crushed)
Salt (to taste)
3 tablespoons Extra Virgin Olive Oil (plus extra to serve)
500 g Greek Yogurt (full-fat, thick)
1 u Cucumber (large)
1 tablespoon White Wine Vinegar (or lemon juice)
1 handful Dill (fresh, chopped)

Instructions

Grate the cucumber, skin on, on the coarse side of the grater (if it has a lot of seeds, scoop them out first with a teaspoon). Mix it with a pinch of salt and leave it in a sieve.
10 min
Squeeze it by the handful or wrapped in a clean tea towel to remove as much water as you can; it will shrink to half its volume.
2 min
In a bowl, mix the yoghurt with the garlic, olive oil and vinegar. Add the cucumber and dill, stir and season with salt.
3 min
Cover and leave in the fridge so the flavours come together. Serve cold, with a drizzle of olive oil and a sprig of dill on top.
30 min

Notes

The trick is to squeeze the grated cucumber well and to use proper Greek yoghurt, thick and around 10% fat; if yours is runnier, drain it for an hour in a sieve lined with muslin. The garlic grows stronger as it sits, so go easy. In Greece dill or mint is used depending on the region. It keeps for two days in the fridge, covered; if some whey separates, just stir it back in. It is a cousin of Turkish cacık, which is thinner and made with dried mint.