‘Tzatziki’ as it is known in Greece, or ‘cacık’ in Turkey, is found in most cuisines in the eastern Mediterranean. It is easy to make and simply consists of yogurt, cucumbers, garlic, olive oil and mint. Sometimes it also includes vinegar, lemon juice, parsley, or dill.
Tzatziki is served as a dip, sauce or even a cold soup. You can often encounter it on a hot summer’s day in Anatolia, served as an appetizer chilled with ice cubes.
This easy recipe is for a healthy tzatziki dip you can happily serve as part of a party platter or as a sauce for grilled vegetables, lamb or red meat. It tastes heavenly spread over some warm fresh bread!
Ultimately, it is left up to you how you want your tzatziki. Trust your taste, there is no right or wrong. Feel free to add, remove or even replace ingredients. Be adventurous with your food.
1 large cucumber
Plain, Greek-style yogurt – 500 g.
1 clove of garlic
Olive oil (preferably extra virgin)
Cut the cucumber lengthways and scrape out the seeds. Grate the cucumber. If you have the time, sprinkle with salt and drain it in cheesecloth or a mesh sieve overnight. But you can also easily use your hands to squeeze the liquid out too.
In a large bowl, mix the yogurt, garlic and salt. Add about 2 tablespoons extra virgin olive oil.
TIP: The garlic will taste better and lose its sharpness the longer it rests in the yogurt.
Add 1 to 2 tablespoons of dried mint to the mixture.
Dress with some fresh mint and a drizzle of olive oil.
Serve chilled alongside meat or as a delicious appetizer. It is also great for summertime barbecues.
Tips and Suggestions
You can spice your tzatziki up with some sumac or even some chili pepper flakes.
Serves: 4 to 6
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