National Dishes of the World

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Tzatziki
Photo: Rainer Zenz, CC BY-SA 3.0, Wikimedia Commons

side vegetarian

Tzatziki

τζατζίκι (tzatziki)

A thick dip of strained yoghurt, grated cucumber, garlic and olive oil – for grilled meat, pitta and vegetables.

Eaten in: Greece

Prep
15 min
Cooking
0 min
Resting
1 h
Total
1 h 15 min
Servings
6

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About the dish

Tzatziki is a thick dip of strained yoghurt, ideally sheep's or goat's, with grated and squeezed cucumber, garlic, olive oil, a little vinegar and dill or mint. In Greece it is served as meze with bread, and as an essential partner to souvlaki, gyros, fried courgettes and aubergines and keftedes meatballs. Good tzatziki is thick enough for a spoon to stand up in and distinctly garlicky. It tastes best after a few hours in the fridge, once the flavours have blended. Similar yoghurt and cucumber dips are eaten in Turkey and the Balkans.

Main ingredients

  • Greek yoghurt
  • cucumber
  • garlic
  • olive oil
  • dill
  • wine vinegar

More: Wikipedia (pl) Wikipedia (en)

Recipe

Tzatziki

https://foodmap.ominuvo.com/dish/tzatziki

Ingredients

6 servings

6 servings

Method

  1. Grate the unpeeled cucumber on a coarse grater, salt it and leave for 10 minutes.

  2. Tip the cucumber onto a clean tea towel and squeeze out as much water as you can.

  3. Crush the garlic or pound it to a paste with a little salt.

  4. In a bowl mix the yoghurt with the cucumber, garlic, vinegar, olive oil and dill.

  5. Chill for at least an hour. Before serving drizzle with oil and garnish with an olive or a sprig of dill.

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