Tzatziki (Greece / Middle East)
Tzatziki is a cucumber, garlic, Greek yogurt dip that has been around Greece and the Middle East for ages. It is a cooling, tangy dip that goes great in gyros and on any grilled meat you can imagine.
Equipment
- Normal Kitchen Utensils
Ingredients
- 2 C Greek Yogurt Full Fat is Best
- 1 Cucumber
- 2 Cloves Garlic
- 1/4 C Olive Oil
- 1 Tbsp Red Wine Vinegar
- Salt and Pepper to Taste
Instructions
- Cut the cucumber in half, lengthwise, and scoop the seeds out with a spoon. Discard the seeds.1 Cucumber
- Grate the cucumber into a bowl, lined with a paper towel or cheese cloth, and mix with a heavy pinch of salt. Set aside for ten minutes to let the water draw out.Salt and Pepper to Taste
- While the cucumber rests, peel and mince the garlic.2 Cloves Garlic
- Mix the yogurt, garlic, olive oil, red wine vinegar and a heavy pinch, each, of salt and pepper in a second bowl or container.2 C Greek Yogurt, 1/4 C Olive Oil, 1 Tbsp Red Wine Vinegar
- Once the cucumber has rested ten minutes, wrap it in the towel or cheese cloth and squeeze out as much of the juice as you can. The juice will not be needed for this dish.
- Stir the grated cucumber into the yogurt mixture and chill for at least an hour to allow the flavors to meld.
- Give it a taste for salt and pepper before serving.
- You can serve tzatziki cold as a dip, topped with a little extra olive oil (optional), or room temperature/warm as a sauce for gyros and meat.
Notes
If you don't have/like red wine vinegar, try white vinegar or lemon juice as a substitute.
This is definitely not traditional, but you can also try subbing in normal, plain yogurt for Greek yogurt. The sauce will not be as thick and luxurious, but it's still good.
You can also try making your own Greek yogurt by suspending normal yogurt, in a cheese cloth or coffee filter, over a bowl. The liquid in the yogurt will drip out over time, making it thicker.