Whether you’re hosting a summer barbecue, or looking for a healthy snack, this Greek Cucumber Sauce also known as Tzatziki, is sure to impress and satisfy.
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A Brief History of Tzatziki
Tzatziki’s roots can be traced back to ancient Greece and the Ottoman Empire, where similar yogurt-based sauces were popular. The name “tzatziki” itself is derived from the Turkish word “cacık,” which refers to a yogurt and cucumber salad.
Surprisingly, tzatziki is very similar to Indian Cucumber Raita. Both the dishes, have a similar way of making.
Over time, this famed cucumber sauce has evolved and become a staple in Greek cuisine, celebrated for its refreshing qualities, especially during the hot summer months. It serves as an excellent accompaniment to a range of foods, from grilled meats, kebabs, to pita bread.
Recipe Highlights
- vegetarian
- gluten-free
- easy to make
- zero added sugar
- rich in dietary fibre
- does not require cooking
- low-calorie dipping sauce
- does not require special equipment
Ingredients You’ll Need
The magic of tzatziki lies in its simplicity. Each ingredient plays a crucial role in achieving the perfect balance of flavours and textures.
- Greek Yogurt is preferred for its thick and creamy consistency. It provides a subtle sour flavour that is essential to the sauce.
- Fresh cucumbers add a cool, crisp factor to the sauce. They should be grated and then strained to remove excess water, ensuring the sauce remains thick.
- Garlic imparts a pungent kick that complements the yogurt and cucumber.
- A drizzle of extra virgin olive oil brings the tzatziki together.
- Lemon Juice brings a bright, acidic note that enhances all the other flavours. Many tzatziki recipes suggest using red wine vinegar.
- Fresh Dill is the traditional herb used in tzatziki, contributing a slightly sweet and earthy flavour, apart from that I add a handful of mint and parsley.
- Seasoning: I add a tiny bit of za’atar and sumac along with salt and pepper to lift the flavour of the cucumber sauce.
How To Make Cucumber Sauce
Prepare the Cucumber:
- Wash and grate the cucumber using a grater or a food processor.
- Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is crucial to prevent your tzatziki from becoming watery.
Combine Ingredients:
- In a mixing bowl, combine the strained cucumber with Greek yogurt.
- Add minced garlic cloves, extra virgin olive oil, lemon juice, finely chopped herbs, salt, za’tar, sumac, and pepper. Whisk it all together to combine nicely.
Chill:
- Cover the bowl with plastic wrap and refrigerate for at least an hour.
- Chilling allows the flavours to meld together.
Serving Suggestion
Tzatziki is traditionally served cold. You can garnish this cucumber sauce with a drizzle of olive oil, chopped cucumbers, and finely chopped dill or mint.
Serve it as a dip in a mezze platter or as a sauce for grilled meats, kebabs, skewers, or as a refreshing topping for gyros and sandwiches. Tzatziki tastes delicious as a dressing for salads.
My Tried and True Tips
- Herbs: Experiment with different herbs such as mint, parsley, cilantro, or chives to create your unique version of tzatziki.
- Cucumber: You can use any variety of cucumber but if you will ask me I would say try to use Persian/Spanish/English cucumbers.
- If Greek yogurt is unavailable, you can use regular plain yogurt or thick curd. Strain them through a cheesecloth to achieve a thicker consistency similar to Greek yogurt.
- Acidity: Adjust the amount of lemon juice to your liking. Some recipes also incorporate a splash of white or red wine vinegar for added tanginess.
More Dip Recipes
- Hummus
- Tomato Salsa
- Baba Ganoush
- Spicy Mango Dip
- Creamy Corn Dip
- Roasted Red Pepper Dip
- Thai Sweet Chilli Sauce
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Greek Cucumber Sauce Recipe
- Food Processor or Grater
Ingredients
- 2 small size Persian Cucumbers
- 1 Cup plain Greek yogurt
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt or to taste
- ½ teaspoon sumac or za'tar spice mix
- ¼ teaspoon crushed black pepper or to taste
- 4 garlic cloves, minced or crushed
- 2 sprigs dill, chopped
- 2 sprigs mint leaves, chopped
- Handful of parsley, chopped
- Half a lemon, juice
Instructions
- Wash and grate the cucumber using a grater or a food processor.
- Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is crucial to prevent your tzatziki from becoming watery.
- In a mixing bowl, combine the strained cucumber with Greek yogurt.
- Add minced garlic cloves, extra virgin olive oil, lemon juice, finely chopped herbs, salt, za'tar/sumac, and pepper. Whisk it all together to combine nicely.
- Cover the bowl with plastic wrap and refrigerate for at least an hour. Chilling allows the flavours to meld together.
- You can garnish this cucumber sauce with a drizzle of olive oil, chopped cucumbers, and finely chopped dill or mint.
- Serve Greek Cucumber Sauce with pita chips.
Recipe Notes:
- You can substitute Greek yogurt with plain yogurt or thick curd. If you are using curd, strain all the excess liquid to get that creamy, thick consistency.
- Adding za’tar or sumac is completely optional. You can substitute them with cumin powder.
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