[ ./recipes/sides/tzatziki.md ]
★ GREEK · SIDES
Tzatziki.
SERVES
4
TOTAL
15m
ACTIVE
10m
LVL
EASY
// SUMMARY
Cool, creamy, and punchy with garlic – tzatziki is the perfect counterpoint to grilled meats, warm pita, or just about anything Mediterranean. The secret is draining the cucumber well so the sauce stays thick and doesn't become watery.
// INGREDIENTS
| 1 | medium cucumber | |
| 400 | g | Greek yogurt (full fat) |
| 3 | cloves garlic, minced or grated | |
| 2 | tbsp | extra virgin olive oil |
| 1 | tbsp | fresh lemon juice |
| 1 | tbsp | fresh dill, finely chopped |
| 0.5 | tsp | salt |
| — Freshly ground black pepper | ||
// METHOD
- 01
Grate the cucumber on the large holes of a box grater. Place in a clean kitchen towel or cheesecloth.
- 02
Squeeze the cucumber firmly over the sink to extract as much liquid as possible. You should get about 3-4 tablespoons of liquid out.
- 03
In a bowl, combine the squeezed cucumber with yogurt, garlic, olive oil, lemon juice, dill, and salt.
- 04
Mix well. Taste and adjust seasoning – it should be tangy, garlicky, and well-salted.
- 05
Cover and refrigerate for at least 30 minutes to let the flavors meld. The garlic will intensify as it sits.
- 06
Before serving, drizzle with a little olive oil and garnish with extra dill.
// NOTES
- — The garlic flavor gets stronger over time. If serving the next day, use less garlic or add it just before serving.
- — Full-fat Greek yogurt is essential – low-fat versions are too thin and bland.
- — Some recipes call for strained yogurt (labneh-style) for extra thickness.
- — Tzatziki keeps well refrigerated for 3-4 days.
// VARIATIONS
- → Mint Tzatziki: Replace half the dill with fresh mint.
- → Spicy: Add a pinch of cayenne or some finely diced fresh chili.
- → Turkish Cacık: Thin with water to make a cold soup, add dried mint.