Tzatziki is a traditional Greek condiment. It’s made from strained yogurt, cucumber and garlic, and is supposed to have a cooling effect, as well as a salty taste. The main difference between tzatziki and a béchamel sauce is that tzatziki is made from yogurt, whereas a béchamel sauce is a mixture of milk and butter. This difference in the ratio of milk to butter, as well as the addition of lemon, gives it a thicker consistency and a more distinct flavor.
Tzatziki is a popular sauce made of yogurt, cucumber and garlic. It is most often eaten as a dip or as a sauce with salads and kebabs, but it can also be used as a relish for sandwiches.
It probably doesn’t come as a surprise that I love Greek food. I have a half-Greek husband to thank for that, and he loves it so much he has eaten it literally every day for the last 8 years. He’s been to Greece a number of times, and each time he brings back a new, delicious souvenir.. Read more about easy tzatziki recipe and let us know what you think.
The tzatziki we got in Athens and Santorini on our recent vacation had a touch of dill and a hefty dose of garlic, which we enjoyed.
Every every lunch and supper!
Slathered on fresh flatbread, it’s delicious.
It’s also a great match with these chicken skewers.
Two tzatziki success tips
Greek yogurt with a lot of fat. And don’t worry about the “fat” part; you’ll be adding a lot of cucumbers to it. Relax.
Remove any extra moisture from the cucumbers.
By the way, I’ve got a system for this…
English cucumbers should be cut in half lengthwise. Scrape the seeds out with a spoon. (You’ll have to peel normal cucumbers if you use them.) Yes. It makes a difference whether the seeds are removed.
Cucumbers should be shredded and put out on a baking sheet coated with paper towels. Season with a pinch of salt and pepper (it helps to release the liquid).
Allow for a 20-minute rest period after shredding the cucumbers.
Before putting the cucumbers to the yogurt, place another layer of paper towels over them and gently press to assist release the liquid.
This little amount of preliminary work will help maintain the tzatziki’s texture.
Take a look at how creamy and thick it is —
Tzatziki is a wonderful Greek souvenir.
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- 4 cups Greek yogurt (full fat)
- 2 cucumbers (English) (or 3-4 regular cucumbers, peeled)
- 3 tblsp. garlic, minced
- 1 lemon, freshly squeezed
- 1 tsp. red pepper, crushed
- a half teaspoon of salt (more or less to taste)
- 1 tsp. cayenne pepper
- 3/4 teaspoon dill (dried)
- Cucumber seeds may be removed by slicing the cucumber in half lengthwise and scraping out the seeds with a spoon.
- Shred cucumbers and drain excess liquid by spreading shredded cucumbers on a paper towel-covered surface. Allow to rest for 30 minutes after seasoning with salt. Place a layer of paper towels on top after 30 minutes and gently press to remove extra liquid.
- Combine all ingredients in a medium mixing basin.
- Allow 45 minutes for flavors to emerge. Season with salt and pepper to taste.