In Greek: τζατζίκι, pronounced dza-DZEE-kee
Tzatziki is traditionally served as an appetizer and can be left on the table as an accompaniment to foods throughout the meal. The key to great tzatziki is the thick creamy texture that allows it to be eaten alone, as a dip, as a spread, and as a condiment.
Prep Time: 15 minutes
Ingredients:
- 16 ounces (2 cups) of thick Greek yogurt
- 4 to 10 cloves of garlic, finely chopped
- 1/2 cup of diced or grated cucumber (Kirby or "English")
- 1 tablespoon of olive oil
- 2 teaspoons of lemon juice
Preparation:
Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled.
Yield: about 2 1/2 cups
Add mint or dill: Slight variations include 1-2 tablespoons of finely chopped fresh dill and/or fresh mint. Tasty additions!
Shopping Tip:
The thick, full-fat yogurts available at Greek, Middle Eastern, and specialty food markets - or a commercial full-fat strained yogurt - will give the best results. You can also make your own strained yogurt using full-fat, low-fat, or fat-free commercial yogurt.
Preparation Tips:
- Kirby or "English" cucumbers work best (usually wrapped in plastic wrap at the market). If not available, peel and seed the cucumber before dicing or grating.
- After dicing or grating the cucumber, pat it dry with absorbent toweling to remove excess moisture.
- The longer the tzatziki is refrigerated before serving, the more intense the garlic taste will become.
Storage:
Tzatziki will store safely in the refrigerator for several days. If excess liquid accumulates on top, just pour it off.
Serving Suggestions:
Friends who are passionate about tzatziki serve it with non-Greek foods including fried chicken, lunch/dinner omelets, and in other ways suited to their tastes.
If you love tzatziki, come share your serving ideas on the Greek Food Forum.
