Tzatziki

Our Tzatziki Recipe is a constant staple in our house. Tzatziki, also known as tarator or cacık, is served as a dipsoup or sauce and is found in the cuisines of Southeast Europe and the Middle East. It is made of thick yogurt (usually strained or diluted), mixed with cucumbers, garlic, salt, olive oil, sometimes with vinegar or lemon juice, and fresh herbs such as dill, mint, parsley, or thyme. It takes 5 minutes to make and is the most refreshing dip or side to any dish.

When our family and we lived in Greece we ate tzatziki with every meal and it’s one dip we will never get sick of. In Bulgaria, we have our own yogurt dips, salads, and cold cucumber soup known as Tarator so our cuisines are similar. Most countries around the Balkans, Mediterranean, and Middle East have their own take on yogurt dips and salads that are similar. It makes us incredibly happy to see similar versions shared around the world. Food is love and food is what unites us all.

What stands out

There are good reasons that so many cultures across the world have a version of this beloved recipe: it’s straightforwardrefreshinghealthy budget-friendly, versatile, and is the accompaniment alongside so many dishes. You can’t go wrong serving this straightforward tzatziki recipe in sandwiches, wraps, on burgers and gyros, and alongside grilled fishmeatsvegetables.

How to Prepare our Tzatziki Recipe

Grate the cucumber. Then squeeze out all the excess moisture using a cheesecloth nut milk bag or clean hands.

Add the yogurt to a large bowl along with the grated cucumber, garlic, lemon juice, and dill, and season with salt. Stir well.

Drizzle the olive oil and garnish with olives, if you like, then s erve and enjoy!

Kitchen tip

Squeeze the cucumbers over a bowl to catch the excess moisture. Save the cucumber juice for enjoying as a healthy drink. Cheers!

Swaps

1. In place of of dill you can also use other fresh herbs such as mint, parsley, or thyme, or a combination of all three.
2. Instead of grating the cucumber, try a chunky tzatziki and cut the cucumber into small bite-size pieces.
3. Try red wine vinegar white wine vinegar, or sherry vinegar instead of lemon juice.
4. If you can’t find thick Greek or Balkan-style yogurt you can make your own by straining plain yogurt overnight in clean cheese cloth or a nut milk bag.
5. Rather than store-bought pita chips, serve with homemade warm pita bread.

Serve it with

• Tzatziki is a must-have alongside Greek Chicken Gyros.
• Use as a dressing or garnish on Greek Bowls.
• You can’t have Chicken Souvlaki Skewers without tzatziki!
• Use as a dip with Parmesan Smashed Potatoes.

Questions

Does the cucumber have to be grated? Why?

Grating the cucumber adds texture and distributes the ingredient evenly throughout the tzatziki. It’s important to grate on the largest holes of a cheese grater; anything smaller will yield a soupy mess. You can certainly cut the cucumber into small cubes instead, but that will change the texture of the dish.

Can we make this vegan?

Yes, you can certainly make this recipe vegan by using plain vegan yogurt.

Can we make this with vinegar?

If you don’t have a lemon, or you prefer to use vinegar, use about 1 tablespoon of vinegar instead of lemon juice.

How far in advance can this be prepared?

This dip thickens up after about 24 hours in the fridge. It’s best served freshly made or after 24 hours, but leftovers can also be stored for over a week.

what kind of cucumber should i use?

We like using peeled English cucumbers, but you can also leave the skin on. Any variety of cucumber is fine, and we also like Persian.

Ingredients

Makes 4 servings

• 1 English cucumber, peeled if desired
• 2 cups plain Greek yogurt, or Balkan-style yogurt
• 1 to 2 cloves garlic, grated or minced
• ½ lemon, juiced
• ¼ cup dill, finely chopped
• salt, to taste
• 1 tablespoon olive oil
• olives for garnish, optional

Equipment

• Cutting Board
• Nakiri Knife
• Rotary Grater
• prep bowls
• Measuring Cups + Spoons

Method

1. Grate the cucumber using the largest holes on your cheese grater.
2. Squeeze all the excess moisture out of the grated cucumber. You can squeeze it out using a nut milk bag, a kitchen towel, a cheese cloth, or just clean hands. This step will ensure a thicker dip. Alternatively, you can finely chop the cucumber.
3. Add the yogurt to a large bowl, along with the grated cucumber, garlic, lemon juice, and dill, and season with salt. Stir well.
4. Drizzle the olive oil over the dip for presentation and garnish with olives, if you like. Serve right away or store it in the refrigerator in a glass Tupperware. The dip should last up to 10 days. Enjoy!