A Greek yogurt sauce, Tzatziki is perhaps the most well known of the many versions of cucumber yogurt sauce throughout Greece, the Eastern Mediterranean and Middle East.
Try out the Turkish çacik recipe as well, for different consistencies and herb variations to play with.
Tzatziki Ingredients
To make Tzatziki, you only need a few things: plain greek yogurt, lemon juice, a few garlic cloves and fresh herbs such as dill or fennel fronds, plus a little olive oil, salt and pepper. Here are a few notes on options and substitutions:
Greek Yogurt
The thickness of Greek yogurt is ideal. Alternatively, you could make your own by straining natural plain yogurt in a colander that is lined and covered with a muslin cheese cloth (or thick paper towels) for around 4 to 6 hours (or overnight) in the refrigerator.
Yogurt from sheep’s or goat’s milk can also be used.
Cucumbers
I recommend grating the cucumbers, however, you can also finely chop or dice them.
Tip – If the cucumber has a watery center with lots of seeds, you may want to scrape those out in order to keep the sauce thick.
You can use any type of cucumber. However, if you have a selection of different varieties available to you, you may want to choose according to their qualities:
- Crisp thin-skinned Persian cucumbers don’t need to be peeled and are nice for Tzatziki because they have very little water and very few seeds.
- English cucumbers, usually sold individually wrapped, also don’t need to be peeled, are more watery than Persian cucumbers, and seedless.
- The big common garden cucumbers, with their thick, bitter, often-waxed skin, need to be peeled, as well as de-seeded before using for Tzatziki.
Lemon Juice
A little lemon juice adds additional tanginess to the yogurt sauce that I adore. Although lemon juice is commonly used in Greece, tzatziki can also be served without it.
Tip – If you like a little tang and are out of lemon juice, try a spoon of white vinegar.
Herbs
The origins of Tzatziki come from neighboring Turkey, where the word Çacik or Çaçiki, originally refers to edible herbs, grass or greens, in this case added to the highly popular yogurt of the region.
- Fresh dill is a popular addition to Tzatziki.
- Fennel fronds are great to use too.
- Mint is excellent, either fresh or dried. You can also use a mixture of dill and mint.
- Garlic really complements the refreshing quality of the cool yogurt and cucumbers.
Tip – Garlic is milder and nicer in early summer. Since it becomes stronger as it ages, by winter, you may want to add less.
Recommended Tools
To strain the cucumbers, you’ll need a colander or large sieve placed over a bowl. You may find it easiest to use your hands to squeeze out as much of the juice as possible, or you can use a pestle or round potato masher.
What to do with the strained cucumber juice? I drink it!
Serving Suggestions
Enjoy this refreshing Greek yogurt sauce, cold or cool; as a condiment, sauce or dip; with room temperature, warm or hot foods. Here are some ideas:
- as a spread or dip with wedges of great Greek pita bread or crackers
- as part of a meze spread with different flavors and textures, including olives, feta cheese, soft fluffy pita bread…
- of course this is a great gyros sauce, or with souvlaki, grilled meats, meatballs or meatloaf
- as a refreshing yogurt sauce alongside grilled or roasted vegetables; fried eggplant steaks; with Greek spanakopita; on baked potatoes
- as a yogurt dip for vegetables: accompanying vegetable fritters; with a platter of crudités: cucumber or zucchini slices, cherry tomatoes, or radishes, bell pepper, carrot or celery sticks…
- as a Greek yogurt salad dressing on crunchy salads
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Recipe
Ingredients
- 2 medium cucumbers
- 1½ cup (12oz) Greek yogurt (whole milk)
- 1 Tbsp lemon juice, freshly squeezed
- 1 Tbsp extra virgin olive oil, plus more for drizzling
- 1-2 garlic cloves, minced
- 2 Tbsp fresh dill or feathery fennel fronds (optional), chopped
- 1 tsp salt
- ½ tsp black pepper, freshly ground
Instructions
- Peel the cucumbers, leaving some green stripes, if you like.
- Set a large sieve or colander over a bowl. Using a large grater, grate the cucumbers into it.
- Squeeze as much juice out of the grated cucumbers as possible with your hands, or by wrapping them in a clean kitchen towel and wringing the liquid out, or by using a wooden pestle or a round potato masher to press on the pulp.
- Stir the remaining ingredients in with the cucumber.
- Cover with plastic wrap and refrigerate, to let the flavors develop, for 1 to 2 hours before serving.
- To Serve, stir the tzatziki with a wooden spoon before transferring to a serving bowl. Drizzle with olive oil, and sprinkle with fresh dill or fennel fronds. Serve cold.
Storage
- Fridge: Keeps well up to 4 days in an airtight container. Stir well before serving.
- Freezer: Note, freezing tends to change the texture of tzatziki, but it can keep up to 2 months in an airtight container. It’s a good idea to freeze it in labeled containers, to keep track of the date, in serving sizes only as big as you’ll need for one meal. Thaw overnight in the refrigerator, and stir very well to reconstitute before serving.
Nutrition Info: Click to Expand
Did you make this? You can make a comment, as well as rate the recipe, below.
Try This!
- Greek Pita
- Cacik – tzatziki, Turkish style
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