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Zadziki sauce classic Greek

Classic Greek Tzatziki Sauce

Fresh, light, and fragrant - with the taste of the Mediterranean! Classic Greek tzatziki sauce is ideal with meat, fish, or poultry. It's also used as a salad dressing and as a dish in its own right - a dip for vegetable pieces, chips, flatbreads, seafood, or croutons.

katushafin

Recipe author

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Composition / ingredients

Servings:

Yogurt (preferably Greek)

250

Cucumbers

Dill

Garlic

Salt

Ground black pepper

Olive oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 3 g

Fats 59 % 10 g

Carbohydrates 24 % 4 g

125 kcal

GI: 50 / 50 / 0

Cooking method

Cooking time: 15 min

Step 1:

How do you make tzatziki sauce? First, gather the ingredients. Choose plain yogurt with no additives. Traditionally, tzatziki is made with Greek yogurt, which is very thick. If you can't find any, take regular yogurt and hang it overnight in cheesecloth - it'll become much denser.
Step 2:

First, prepare the herbs. Rinse them very well under running water and dry them. Then chop them finely.
Step 3:

Now for the cucumber. If it's large with thick skin, peel it. It's also better to remove the seeds from that kind. Leave a young cucumber with thin skin as is. Grate the clean, washed cucumber on a coarse grater. Transfer it to a separate bowl - you can even put the grated cucumber in a sieve set over a bowl. Add a little salt and leave it for about five minutes.
Step 4:

Peel the garlic and mince the cloves finely. I used a garlic press, but you can grate it.
Step 5:

By now the cucumber has released its juice, which needs to be drained. If you kept it in a sieve, just let the liquid drain off. If it was sitting in a bowl, squeeze the cucumber with your hands first, then drain off the excess.
Step 6:

Add the chopped herbs, the grated and squeezed cucumber, the garlic, salt, and pepper to the yogurt.
Step 7:

Mix the sauce well and taste for salt. Add more if needed. Let the tzatziki rest for about 15 minutes. Drizzle it with olive oil before serving.

The sauce came out thick, fresh, and very fragrant! I served it with meat - a perfect match! As a substitute for yogurt, you can use matsoni, kefir, ayran, soured milk, or thick homemade sour cream. Use any herbs too - dill or parsley, and mint is perfect. You can add finely chopped onion to the sauce. If the fermented-milk product isn't very tangy, add some lemon juice or wine vinegar. You can also add grated zest. This sauce also works for hot dogs, burgers, and sandwiches.