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Introduction
Tzatziki sauce has its roots in the culinary traditions of Greece and the Eastern Mediterranean, where it has been a beloved condiment for centuries. The name 'tzatziki' is derived from the Turkish words 'tuzlu' and 'cacık,' meaning 'with salt' and 'a mixture of herbs and yogurt,' respectively. This creamy sauce has become a staple in Greek cuisine, often served as a refreshing accompaniment to grilled meats, vegetables, and warm pita bread. Its cooling properties make it particularly appealing during the warm summer months, when its tanginess and herbaceous flavors can provide a welcome respite from the heat.
Ingredients
• 2 cups (480g) plain Greek yogurt (full-fat or low-fat)
• 1 large cucumber, peeled, seeded, and grated (about 1 cup grated cucumber)
• 2 tablespoons (30ml) freshly squeezed lemon juice
• 2 tablespoons (30ml) extra-virgin olive oil
• 2 tablespoons (10g) finely chopped fresh dill
• 1 tablespoon (5g) finely chopped fresh mint leaves
• 2 cloves garlic, minced or grated
• 1/2 teaspoon (3g) salt
• 1/4 teaspoon (1g) freshly ground black pepper
Step 1:
Grate the cucumber using a box grater or the grating attachment of a food processor. Place the grated cucumber in a mesh strainer or cheesecloth and squeeze out the excess liquid. Set aside.
Step 2:
In a mixing bowl, combine the Greek yogurt, lemon juice, olive oil, dill, mint, garlic, salt, and black pepper. Whisk or stir until well combined.
Step 3:
Add the drained grated cucumber to the yogurt mixture and gently fold it in until fully incorporated.
Step 4:
Taste and adjust seasoning with additional salt, pepper, lemon juice, or herbs as desired.
Step 5:
Cover the tzatziki sauce and refrigerate for at least 30 minutes to allow the flavors to meld before serving.
Q: Can I use regular plain yogurt instead of Greek yogurt?
A: Regular plain yogurt can be used, but Greek yogurt is preferred for its thicker, creamier texture. If using regular yogurt, you may need to strain it or add less liquid to achieve the desired consistency.
Q: How long does tzatziki sauce last in the refrigerator?
A: Properly stored in an airtight container, tzatziki sauce will keep for up to 5 days in the refrigerator.
Q: Can I make tzatziki sauce ahead of time?
A: Yes, tzatziki sauce can be made ahead of time and stored in the refrigerator. In fact, making it a few hours or a day in advance allows the flavors to meld and develop better.
• For a thicker consistency, strain the grated cucumber through a mesh strainer or cheesecloth to remove excess liquid before adding to the yogurt.
• Substitute fresh parsley or chives for the dill or mint if preferred.
• For a vegan version, use a plant-based Greek-style yogurt or a combination of unsweetened plant-based milk and lemon juice.
• This recipe is naturally gluten-free and vegetarian. For a dairy-free option, use a plant-based yogurt alternative.
• Tzatziki sauce can be made ahead and stored in the refrigerator for up to 5 days.
Serve the tzatziki sauce chilled as a dip with pita bread, fresh vegetables, or as a condiment for grilled meats or Mediterranean dishes.
Refrigerate any leftover tzatziki sauce in an airtight container for up to 5 days.
Prepare the tzatziki sauce ahead of time to allow the flavors to meld. The longer it sits, the more flavorful it becomes.
- Use full-fat Greek yogurt for the richest, creamiest texture.
- Squeeze out as much liquid as possible from the grated cucumber to prevent the sauce from becoming watery.
- Adjust the seasoning to your taste preferences, adding more lemon juice for tanginess or more herbs for a fresher flavor.
For a spicy twist, add a pinch of cayenne pepper or a diced jalapeño pepper. For a heartier version, mix in crumbled feta cheese or chopped olives.
Tzatziki sauce pairs well with grilled meats such as lamb, chicken, or fish. It also makes a refreshing accompaniment to pita bread, fresh vegetables, or Mediterranean salads.
This recipe is suitable for any season, but it's especially refreshing during the warmer months of spring and summer.
This recipe contains dairy (yogurt) and garlic. It can be made dairy-free by using a plant-based yogurt alternative.
