Tzatziki recipe - Authentic Greek tzatziki dip recipe
Learn how to make traditional tzatziki recipe based on cucumber and Greek yoghurt. Ideal dip or side salad for your grilled meat or vegetables
Greek tzatziki recipe
Tzatziki dip is undoubtedly Greece's most famous appetiser. It is a very versatile dip and can be served with crusty bread or warm pita, with chargrilled seafood, barbecued meats and is particularly delicious with lamb.
- 1/2 kilo thick Greek
- 3-4 large cloves of
- 1 level tsp salt
- 1 tbs vinegar
- 1 large cucumber
- 3/4 cup extra virgin olive
- Peel the cloves of garlic cut them in half, and remove the green sprout that you will find in the heart of the cloves.
- Crush the cloves and place the pulp in a mortar.
- Add the salt and mash with the pestle until you get a nice paste.
- DO NOT peel the cucumber. Cut lengthwise in half, and then each half again lengthwise.
- Using a spoon, scrape off the seeds of each quarter. You will be left with 4 "boats". Grate them, let them strain, and squeeze any excess juice out.
- Combine the yoghurt and strained cucumber in a large bowl, mix well..
- Add the rest of the
ingredients, and stir well. The tzatziki is ready!
Taste and add more salt if necessary.
- The cucumber's secret: The reason we do not peel the cucumber is that all the nutrients are contained in the skin, as well as adding beautiful colour to the dip.
- We remove the seeds and grate just the flesh with the peel. In this way, we make sure that the tzatziki will not be too watery.
- The garlic's secret: By removing the green sprout from the garlic clove, you avoid bad breath. Crush the garlic cloves finely so that you get a better distribution of flavour in every spoonful of tzatziki.
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