Name: Tzatziki
Prep time: 5 min
Total time: 5 min
Ingredients: 1 cup Thick Greek Yogurt; 1 tbsp Olive oil; 1 Garlic Clove; 2 tbsp Lemon Juice; 1 Cucumber; 1/2 tsp Salt; 1/2 tsp White Pepper; 1/2 tsp Dried Parsley

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Today, we are making Tzatziki, a yogurt-based sauce staple of Greek cuisine, famous for its refreshing properties. If you have ever eaten gyros, then you have probably tasted tzatziki.

This dip is incredibly popular, with variations across different countries, such as Mast O Khiar in Iran and Raita in India. The ingredients are simple: garlic, olive oil, cucumbers, and yogurt. Fresh herbs like dill and mint are often added to enhance its flavor.

During the Ottoman Empire (14th—20th centuries), the Greeks and Turks exchanged ideas. At that time, it was normal to learn about different dishes and recipes. As a result, the Turks developed their own version of tzatziki, called ‘Cacuk.’ It is similar to tzatziki but thinner in consistency. Yogurt is a result of fermentation. It originated in Central Asia around 6000 BC. In parts of the Mediterranean region and Persia, it was common to eat a lot of meat. The high consumption of animal protein requires a ‘cooling agent’ to reduce inflammation and acidity in the body. One of the benefits of tzatziki is that it is easy to make and healthy. Cucumbers are rich in probiotics and provide hydration.

Ingredients

Olive oil, Lemon, Yogurt, Garlic cloves, Salt, pepper, dried mint, Cucumber.

Tzatziki consists of extra-virgin olive oil, fresh lemon juice, and Greek yogurt, which together provide a velvety foundation. Minced garlic cloves add a bold, savory flavor, while salt and ground black pepper add depth. Dried mint adds an herbal note. The crisp cucumber is the main ingredient, adding a refreshing, satisfying taste to this side dish.

Instructions

Start by grating the cucumber. Use a box grater to do so. After grating the cucumber, use a cheesecloth to remove the excess water. The cucumber has a lot of water, which can make the tzatziki watery and soggy. Make sure to extract as much water as possible from the grated cucumber.

Add the grated cucumber, yogurt, spices, and minced garlic to a bowl and mix. You can also add finely chopped dill to the sauce. (Optional) Chill the sauce in the fridge for 15 minutes. Tzatziki is a popular side dish that is eaten across Greece, the Mediterranean, and the Middle East. It is thought to have originated in Ancient Persia. During the Sassanian dynasty, the Queen of Persia was a devoted yogurt fan. As a result, several variations of this dish were created and called Māst-o-Khiār.

What can you Serve with Tzatziki?

Commonly eaten with Greek Gyros, this cooling dip works well with meat and supports digestion. This light dip balances heavy dishes and pairs well with any meat-based dish. Consider serving it with any meat, such as Rib-eye steak, Greek Lamb Chops, or Grilled Chicken. Chicken shawarma is also a great option that works well with this dip.

How to Store Tzatziki?

Store it in an airtight container in the fridge. It can last for up to four days. Freezing tzatziki is not recommended, as the yogurt will separate from the water, making this side dish watery and grainy.

Tzatziki

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Course: Sides

Cuisine: Greek, Persian

Prep Time: 5

Total Time: 5

Servings:

Calories: 29kcal

Author: thetastejournal.com

Ingredients

Base ingredients

▢ 1 cup Thick Greek Yogurt
▢ 1 tbsp Olive oil

Fresh ingredients

▢ 1 Garlic Clove
▢ 2 tbsp Lemon Juice
▢ 1 Cucumber

Spices

▢ 1/2 tsp Salt
▢ 1/2 tsp White Pepper
▢ 1/2 tsp Dried Parsley

Instructions

Prepare the Cucumber: Grate the cucumber. Use a cheesecloth to squeeze out excess water. Make sure to remove as much liquid as possible.
Mix the ingredients: Mince the garlic clove. Add all the ingredients to a bowl and mix. Drizzle olive oil. Serve the Tzatziki with your favorite meal.