Classic Greek Tzatziki sauce

Step-by-step preparation

Cooking time: 15 mins

1. STEP 1

   

   How to make tzatziki sauce (tzatziki)? Prepare your food first. Choose natural yogurt without additives. Traditionally, tzatziki or tzatziki are made from Greek yogurt - it has a very thick consistency. If you don’t find one on sale, then take a regular one and weigh it in gauze overnight - the yogurt will become much denser.

2. STEP 2

   

   First prepare the greens. It must be rinsed very well under running water and dried. Then chop it finely.

3. STEP 3

   

   Now take care of the cucumber. If the cucumber is large and has thick skin, then it must be peeled. It is also better to remove seeds from this. Leave a young cucumber with thin skin as is. Grate the washed cucumber on a coarse grater. Transfer to a separate bowl, you can even put the grated cucumber in a sieve and place over a bowl. Add a little salt and leave for about five minutes.

4. STEP 4

   

   Peel the garlic and finely chop the cloves. I used a garlic press, but you can grate it.

5. STEP 5

   

   Meanwhile, the cucumber has given juice; it needs to be drained. If you kept it in a sieve, simply drain the released liquid. If it was just lying in a bowl, then first squeeze out the cucumber mass with your hands. And then drain off the excess.

6. STEP 6

   

   Add chopped herbs, grated and squeezed cucumber, garlic, salt and pepper to the yogurt.

7. STEP 7

   

   Mix the sauce well and taste for salt. Add more if necessary. Leave the tzatziki sauce to sit for about 15 minutes. Drizzle it with olive oil before serving.

Comments on the recipe

Serophima

01.08.2023

5

I know a similar recipe for tzatziki sauce with yogurt and cucumbers.

Natalia M

01.08.2023

5

I specifically looked for a recipe on the website to make classic Greek tzatziki sauce. I needed it to dip potato wedges baked in the oven. It’s very tasty, they go together perfectly) I’ve made a similar sauce before, but it turned out runny. And here the author shares the secret of how to prevent this. It turns out that a mixture of grated cucumber and salt liquefies the whole mass. This time I did everything right) I grated the cucumber in advance, salted it and squeezed it out after 10 minutes. There was a lot of juice! I also washed and dried the dill in advance. There was no Greek yogurt, so I used homemade thick yogurt for the base, it worked perfectly. After mixing all the ingredients, I added pepper from the grinder for greater spiciness and a pleasant aroma. Cooled for 15 minutes and served. The sauce is very tasty, spicy and tender at the same time. Garlic and dill flavor it perfectly. And cucumber is noticeably refreshing. This time the sauce did not become liquid, it remained as thick as at the beginning of preparation) Thanks to the author!