Tzatziki is a traditional Greek dip served with grilled meats or as a condiment in gyros. Every Greek household has their own version of the perfectly creamy tzatziki. I love the final addition of finely chopped dill to add zest and extra depth of flavour.
Ensure you purchase a good quality thick and creamy natural Greek yoghurt. The Dodoni brand is great for both natural Greek yoghurt and feta. If you purchase a runnier yoghurt you can suspend it in a cheesecloth for a few hours to drain off the water to achieve a thicker, creamier consistency.
- 300g natural Greek thick yoghurt
- 1 Lebanese cucumber, halved lengthways and deseeded
- 1 garlic clove, crushed
- 1 tablespoon white wine vinegar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon dill, finely chopped
- 1 teaspoon sea salt flakes
- Grate cucumber and sprinkle with sea salt. Sit for 10 minutes and then firmly squeeze out the moisture.
- Add all ingredients to a bowl and stir to combine.
Your tzatsiki, with it’s added lemon zest and fresh mint, soduns wonderful. I imagine it’s delicious served with some really simple grilled fish or chicken, marinated in olive oil and a little oregano. Thanks for sharing
Ange Kenos says
When it comes to any cooking reqiring quality Feta or quality Yogurt, you cannot go past the masters of making these products – the people of Hperos/ Epirus. I’m biaed being from the region. But there are branbds such as Dodoni, Epirus, Parga and a few others only found in good continental delicatessens. Otherwise, the best non Hellenic yogurt is Procal. BUT even with the very best, you may need to drain them a bit in a very clean cotton bag – I use a cut down old pillow
Helen Tzouganatos says
Yes draining does help make the yoghurt creamier.