Tzatziki! Tsaht-ZEE-kee! Otherwise recognized as that yogurt and cucumber sauce you love at Greek eating places but worry about mispronouncing (hear the pronunciation right here).
Tzatziki is created simply with yogurt, drained cucumber, olive oil, fresh herbs (normally mint or dill), garlic, lemon juice and salt. It’s a refreshing chilled sauce, dip or spread.
I traveled to Greece last fall and ordered tzatziki at every single restaurant. I’m critical. I enjoyed tzatziki with every single meal, even breakfast. This recipe tastes just like genuine tzatziki.
I tend to associate tzatziki with Greek meals, but you’ll discover it served across the Mediterranean and Middle East, often below distinct names or in slightly distinct types.
Tzatziki is usually served with grilled meats and gyros, but I can’t think of a grilled or roasted vegetable it wouldn’t play nicely with. You can also serve up some tzatziki with your subsequent appetizer spread. Let’s make some currently!
Makes use of for Tzatziki
- Bell peppers
- Green beans
- Corn on the cob
- Toasted pita wedges
- Crisp raw greens
- Cheese and crackers
- Zhoug or Shatta (Middle-Eastern scorching sauces)
Falafel, sandwiches and salads
- Pita sandwiches (you could use it instead of the avocado in that recipe)
- Lentil salad
- Chickpea salad
My Tzatziki Method
Thankfully, tzatziki is super straightforward to whip collectively. The only trick is to properly drain the cucumber prior to mixing it into the yogurt. Otherwise, cucumber waters down the sauce too significantly. Salting the grated cucumber and letting the excess moisture drip out requires a although.
The simplest and most effective way to get rid of the extra moisture is to lightly squeeze the grated cucumber above the sink. The only wait essential in my recipe is to allow the tzatziki rest for 5 minutes soon after you mix it all collectively, to let the flavors meld. At that level, you can serve it right away or chill it for later on.
Tzatziki Nutrition & Yogurt Notes
Nutritionally speaking, tzatziki is a creamy but light sauce. You can dollop it generously on your foods with out including a lot of calories (not like, say, mayonnaise or ranch dressing). It’s created largely with Greek yogurt and cucumber, after all.
I haven’t located a obvious distinction in texture whether or not I use whole-milk yogurt, lower-body fat or non-body fat, so any of these will perform. Traditional Greek tzatziki is manufactured with strained goat or sheep’s yogurt, but it’s hard to uncover people right here. The Greek yogurt sold here in the U.S. is strained yogurt (that’s why it’s thicker and greater in protein than standard yogurt), so I use that.
As usually, please let me know how you like this recipe in the comments! I’m excited to hear how it turns out for you and how you serve it.
Watch How to Make Tzatziki Sauce
- Author: Cookie and Kate
- Prep Time: 15 minutes
- Cook Time: minutes
- Complete Time: 15 minutes
- Yield: 2 cup s 1 x
- Group: Sauce
- Method: By hand
- Cuisine: Greek
4.9 from 47 critiques
Discover how to make tzatziki, a classic Greek yogurt and cucumber sauce with fresh herbs. Tzatziki is a refreshing sauce or dip, and it’s so simple to make! This fundamental recipe yields about 2 cups multiply if required.
- two cup s grated cucumber (from about one medium ten-ounce cucumber, no require to peel or seed the cucumber first, grate on the huge holes of your box grater)
- 1 cups plain Greek yogurt
- 2 tablespoon s additional-virgin olive oil
- 2 tablespoon s chopped fresh mint and/or dill
- 1 tablespoon lemon juice
- 1 medium clove garlic, pressed or minced
- teaspoon fine sea salt
- Functioning with a single huge handful at a time, lightly squeeze the grated cucumber in between your palms in excess of the sink to get rid of excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
- Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Allow the mixture rest for 5 minutes to enable the flavors to meld. Taste and include additional chopped fresh herbs, lemon juice, and/or salt, if required (I considered this batch was just appropriate as-is).
- Serve tzatziki instantly or chill for later. Leftover tzatziki keeps nicely, chilled, for about 4 days.
Recipe adapted from my cookbook, Adore True Meals.
Make it dairy free of charge/vegan: Substitute an equal sum of cashew sour cream for the yogurt, and thin the tzatziki with a small splash of water if necessary.