Greek yogurt with cucumbers and garlic.

For her birthday, my sister asked me to come up with the best tzatziki recipe and give it to her. I delivered.

2 cups strained/greek yogurt (I use an entire 500g container)
1 cucumber
(optional) juice from half a lemon, or 1 tbsp of vinegar (red/white wine vinegar works, but I’m sure balsamic would work too)
1 tbsp olive oil
4 garlic cloves
dill/cilantro/parsley/mint (as much as you like)
salt and pepper to taste

1. Peel cucumber, then grate it and drain as much liquid from it as you as you can.
2. Mix cucumber with a pinch of salt and let sit for 10-15 minutes.
3. Dump shredded cucumber onto a paper towel and squeeze until the shreds are as dry as you can make them.
4. Mix cucumber shreds with strained greek yogurt.
5. (optional) Add juice from half a lemon, squeeze over strainer. Use vinegar if you prefer it.
6. Add minced garlic, olive oil, chopped dill/parsley/mint, and salt and pepper.
7. Let sit in the fridge for 3-4 hours before serving (24 hours for best results), to let flavours develop.
8. Enjoy, and experiment with adding avocado, perhaps paprika or cayenne pepper.

Lemon juice and vinegar is optional, and I don’t use it. I find that the lemon juice can be overpowering and make the tzatziki taste a little more sour than it’s supposed to, and I’ve yet to experiment with vinegar. On top of that, traditional tzatziki doesn’t call for any acid and just has olive oil, but an acid may help with preservation and keeping your tzatziki from going bad. However, if you do wish to add an acid to your tzatziki and don’t want it to overpower the sauce, that’s when you’re going to want to let it sit in the fridge overnight, or even 24-hours. Also, the traditional herb is dill, which is normally what I use if there’s some left over, but any herb you like will do.


About Chef Treble

Feed me weird things.

Posted on July 26, 2015, in Dips & Sauces, Eggs & Dairy, Greek / Mediterranean and tagged , , , . Bookmark the permalink. Leave a comment.

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