Introduction

Tzatziki also known as Talattouri is a refreshing and creamy yoghurt-based dip. It combines the flavours of cucumber, garlic, and fresh herbs, making it a perfect accompaniment to grilled meats, vegetables, or as a dip for bread. Tzatziki is a staple in Greek cuisine and is often enjoyed during warm weather for its cooling and vibrant taste.

Ingredients

Serves Approximately: 4 – 6 People

• Greek Yoghurt: 2 cups (full-fat for best texture)
• Cucumber: 1 large, peeled, seeded, and finely grated
• Garlic: 2-3 cloves, minced
• Olive Oil: 2 tablespoons (extra virgin)
• Lemon Juice: 1 tablespoon (freshly squeezed)
• Fresh Dill: 2 tablespoons, finely chopped (or fresh mint as an alternative)
• Salt: 1 teaspoon
• Black Pepper: To taste
• White Wine Vinegar: 1 tablespoon (optional)

Equipment

• • Mixing Bowl
  • Grater
  • Knife
  • Cutting Board
  • Spoon or Spatula
  • Cheesecloth or Kitchen Towel (for draining cucumber)

Instructions

1. Prepare the Cucumber:

• • Peel and seed the cucumber. Grate it finely using a grater.
  • Place the grated cucumber in a cheesecloth or kitchen towel and squeeze out as much excess water as possible. This prevents the dip from becoming watery.

2. Combine Ingredients:

• • In a mixing bowl, combine the Greek yoghurt, grated cucumber, minced garlic, olive oil, lemon juice, chopped dill, salt, and black pepper. Mix well until all ingredients are evenly incorporated.

3. Adjust Seasoning and Consistency:

• • Taste the tzatziki and adjust the seasoning as needed. Add more salt, lemon juice, or garlic to suit your preference.
  • If desired, stir in the white wine vinegar for an additional tangy flavour.

4. Chill the Dip:

• • Cover the bowl and refrigerate the tzatziki for at least 1 hour before serving. This allows the flavours to meld and enhances the overall taste.

5. Serve:

• • Transfer the tzatziki to a serving bowl. Drizzle with a little extra olive oil on top and garnish with additional chopped dill if desired.
  • Serve cold with warm pita bread, fresh vegetables, or as a sauce for grilled meats.

Tips

• Draining Cucumber: Properly draining the cucumber is crucial to prevent the dip from becoming too watery. Squeeze out as much liquid as possible.
• Herbs: Dill is traditional, but fresh mint can also be used for a different flavour profile.
• Yogurt: Full-fat Greek yoghurt provides the best creamy texture, but you can use low-fat yoghurt if preferred. Ensure it’s thick and strained to avoid a runny consistency.
• Garlic: Adjust the amount of garlic based on your preference. For a milder garlic flavour, use fewer cloves.