This is my families tzatziki recipe, a simple recipe that relies on good quality ingredients including an excellent strained Greek yoghurt.
This is one of those recipes that we make intuitively in our family, we start with the strained yoghurt and add the ingredients, then taste and adjust until we are happy with the result.
We use Tzatziki as an accompaniment for barbecued meat such as souvlaki, as a dipping sauce for vegetable crudités and of course warm pita bread.
Why strain the yoghurt for your tzatziki?
We strain the yogurt for tzatziki in order to make it creamier and to make it a thicker consistency if we don’t we run the risk of it becoming too runny after adding the oil and vinegar – we want a dip and not a yoghurt sauce.
Use mint instead of dill – try it with some cooling mint in place of astringent dill
Use lemon juice instead of red wine vinegar – for its freshness and citrusy taste
HOW to serve tzatziki
1 Sauce for meat – just perfect for your homemade kebabs, gyros as well as any barbecued meat, poultry and even white firm-fleshed fish such as barramundi or perch.
2 Great as a dip – it makes a great to serve with vegetable crudités and pita bread.
3 Add to your wraps – it makes a wonderful spread for wraps and sandwiches try your tzatziki with shredded chicken, tomato, lettuce, red capsicum (pepper) and onion.
4 Salad dressings – a wonderful, light alternative to mayonnaise for your coleslaw or other salads like we have used in this tzatziki dressing great with green salads.
5 As part of a meze plate – a great dip to include in a meze plate with houmous, pita, bread, olives and chargrilled vegetables.
- 2 cups Greek yoghurt
- 1 Lebanese cucumber
- 1-2 garlic cloves (minced)
- 2 tbsps dill, fresh (chopped)
- 2 tbsps red wine vinegar
- 3 tbsps olive oil
- Sea salt
- A sprig of mint or dill to garnish.
- Place your Greek yoghurt in a strainer lined with cheesecloth and a bowl underneath to catch the juices. Leave covered in your refrigerator overnight, this will reduce your yoghurt by half.
- If you would like to make your tzatziki immediately use just one cup of Greek yoghurt. Allow it to strain in the fridge while you are preparing the remainder of your ingredients.
- Rinse your Lebanese cucumber under cold running water, trim the ends then coarsely grate. Place in a strainer and press out all the excess water and pat dry with a paper towel.
- Put the strained Greek yoghurt, the strained cucumber, chopped dill, minced garlic, oil and vinegar in a medium bowl. Season the with some salt and mix well until combined.
- Taste and adjust seasonings according to your taste.
- Place in a small bowl, garnish with a sprig of mint or dill and serve.