Country: Greece, Cyprus
Region: Mediterranean – The Balkans
Tzatziki
Cucumber Yogurt Garlic Dip
Tฮถฮฑฯฮถฮฏฮบฮน (Greek)
Tshat-see-key
Tshat-see-key is a cooling summer mezza that is of heavy consistence but light and refreshing in taste. Strained yogurt gives this dish its body with a hint of tartness, while cucumber complements with a cooling touch. This unique taste combination makes tzatziki one of the most popular dips at summer grill parties and snack tables.
Another reason for loving tzatziki is because it is so easy-going! It goes well with grilled meat and fish, as salad or on its own with some bread. It can be a side dish, a sauce for a sandwich or wrap, or a salad. It is easy to prepare, it compliments many different types of dishes …. and is healthy!
Tart and tangy
The most common tzatziki nowadays is prepared with Greek style cow’s milk yogurt, chopped garlic and dill, which seems to have become the “original”. This recipe is used by Greek tavernes (ฯฮฑฮฒฮญฯฮฝฮตฯ) in both the motherland as in restaurants and gyros stands around the world. It is this recipe that you’ll find below, but please don’t hesitate to experiment and try other ingredients.
Despite the popularity of this recipe, which is made with ingredients that are easily bought around the world, there are traditionally other ways of preparing tzatziki as well. The tastes of these dips depend on the region and the availability of the types of yogurt and the sorts of herbs.
A few decades ago, in a less globalized or commercialized Greece, strained goat or sheep yogurt used to be the main ingredient of tzatziki. This yogurt was traditionally enriched by herbs with stronger tastes than dill, for instance cilantro, mint, parsley, thyme and/or other herbs from Southeastern Europe.
One of the perks of the 21st century is that we can hit the supermarket offering us a huge variety in products. Low fat yogurts or even skyr are at the moment popular substitutes for the more traditional Greek yoghurt (low on whey and sugar). These alternatives will definitely make your cucumber-dill dip less caloric and higher in proteins, but be aware that it loses the tart and tangy flavor of real Greek yogurt.
Balkan and Middle Eastern cousins
Similar to other recipes in the Eastern Mediterranean, tzatziki resembles dishes from neighboring countries. While this recipe is undeniable Greek, there are similar dishes found across the Balkans, Turkey, the Levant, the Caucasus, and beyond. Sometimes these dips, soups or sauces do not only relate in ingredients but have similar names as well.
In Turkey for example, cacฤฑk is prepared as both meze or soup. While in Iraq and neighboring Arabic countries the local version is called jaj’eek, the Armenians have ีชีกีชีซีฏ (jajik) and also the Kurds prepare this dip under a similar name. It is believed that the word tzatziki comes from the Armenian word for edible herb, which in turn was borrowed from either Persian or Kurdish.
Other dishes that were inspired by tzatziki or one of its cousins are the types of tarator in Albania, Bulgaria and North Macedonia. A bit farther from home, also raita from India and Polish mizeria (meaning misery) resemble tzatziki.
tips
Grate the cucumber with the larger blades of the grater. Using smaller blades will turn the cucumber in a mushy and wet substance.
Tzatziki needs to be thick, drain your cucumber by using a cloth or strainer and ensure the yogurt isn’t too liquidy.
Tzatziki
Course: Side dish, Dip, SaladCuisine: Greek, MediterraneanDifficulty: Easy4
servings25
minutes
Ingredients
300 gr. or 1.5 lb of Greek style (strained) yogurt
1 large cucumber
1 clove of garlic
1 tablespoon of freshly chopped dill
3 teaspoons of olive oil
3 teaspoons of white wine vinegar
dash of salt
freshly ground black pepper (optional)
Kalamata olives as garnish
Pita bread or baguette on the side
Directions
- Peel and grate the cucumber.
- Drain the grated cucumber by using a clean cloth or a sieve/strainer. Set aside in the fridge to release its remaining liquid.
- Chop the garlic and dill finely.
- Add the drained cucumber, chopped garlic and Greek yogurt to a bowl and stir.
- Add a splash of olive oil and white wine vinegar, finish with a dash of salt.
- Stir the chopped dill into mixture.
- Refrigerate and let it rest, preferably for at least an hour. Add some freshly ground black pepper before serving.
Notes
- Dill is the most commonly used herb in tzatziki. Parsley, cilantro, mint and/or thyme can easily be added as well.
- You can replace full fat Greek yogurt for low fat alternatives to make your tzatziki less caloric. Protein-rich skyr (popular Icelandic style yogurt) is an option which resembles Greek yogurt in thickness as well. Nevertheless, the taste is a lot less tarty and it will feel feels “drier”. You can partially compensate with some lemon juice or extra vinegar, but mind that the consistency and taste will be different from the real deal.
Video impression
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