Tzatziki Recipe

Posted in on the 13th September, 2012

Ingredients

  • 2 seedless medium-sized cucumbers (about 14 ounces each), peeled
  • At least 6-8 cloves garlic, peeled (must be full of juice). Use more if you are a garlic fanatic!
  • 2 pounds (4 cups)
  • 1lb (500g) Greek-style full fat yoghurt (10% fat content) available at Greek food stores
  • 2 tablespoons red wine vinegar
  • Freshly ground black pepper
  • 4 tablespoons olive oil
  • Salt to taste

Greek Tzatziki Sauce Recipe

This is a traditional Greek Salad sauce recipe for tzatziki, a cucumber, garlic and yogurt dip, (also called Zatziki, tsatsiki, Greek: τζαττζίκι). You’ll find this staple at any restaurant in Greece, and it’s generally eaten as an appetizer with bread, although it can be used in other ways.

This is a great sauce for broiled chicken or fish. In Greece, it is almost always added to one of the most popular street food snacks, souvlaki or gyros.

Tzatziki Sauce recipe Directions:

Grate cucumbers and place in colander, weighted down with plate about 15 minutes, so some of liquid drains out. Gather up cucumbers in muslin cloth and squeeze any remaining liquid out.

Place garlic cloves and a little salt in mortar. Crush with pestle until garlic is pureed.

Put cucumber, garlic, yogurt, vinegar and pepper into food processor. Blend until smooth, slowly adding oil while blades are running. Cover and refrigerate until ready to serve.

Make the zatzíki several hours before you intend to serve it, to enable the garlic to permeate the yoghurt.

Original tzatziki sauce recipe yield: 5 servings

Some tips for making superior Tzatziki sauce:

Chopped fresh dill or mint can also be added.

To serve, broil several meat slices; insert in warm pita bread and top with tzatziki sauce.

Tzatziki is great when made with drained yogurt, which makes it really thick and creamy, almost like savory ice cream.

In Greece, tzatziki salad is served with white bread or with crisply fried thin slices of courgette or aubergine in batter; they are especially delicious when served with warm píta bread.

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