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Tzatziki

This recipe outlines the creation of a refreshing Greek Tzatziki dip, combining grated, drained cucumber with creamy Greek yogurt, fresh garlic, dill, and mint. It's a simple yet flavorful condiment, perfect for pairing with grilled meats, vegetables, or as a light snack, emphasizing proper cucumber preparation for optimal texture.
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Servings: 6 people
Course: lunch/dinner
Cuisine: Mediterranean
Calories: 469.2
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 large cucumber peeled and sliced in half lengthwise
  • 1 teaspoon sea salt plus more to taste
  • 4 cloves garlic peeled and minced
  • 2 cups 450 gr Greek yogurt
  • 1/3 cup chopped dill and fresh mint mixed

Equipment

  • 1 Box Grater For finely grating the cucumber.
  • 1 Large Mixing Bowl For combining ingredients and resting.
  • 1 Fine-Mesh Sieve or Colander Essential for draining excess liquid from the cucumber.
  • 1 Chef's Knife For mincing garlic and chopping fresh herbs.
  • 1 Cutting Board

Method
 

  1. Peel the large cucumber, slice it in half lengthwise, and scoop out the seeds using a spoon. Grate the cucumber flesh into a large mixing bowl.
  2. Toss the grated cucumber with 1 teaspoon of sea salt and let it sit in the bowl for at least 30 minutes to draw out excess moisture. This is crucial for a thick Tzatziki.
  3. Transfer the salted cucumber to a fine-mesh sieve or colander set over a bowl. Firmly press down on the cucumber to squeeze out as much liquid as possible. For an even drier result, wrap the cucumber in a clean kitchen towel or cheesecloth and wring it out.
  4. While the cucumber drains, peel and finely mince the 4 cloves of garlic. Chop the fresh dill and mint.
  5. In a clean large mixing bowl, combine the thoroughly drained cucumber with the minced garlic, 2 cups of Greek yogurt, and the chopped dill and fresh mint.
  6. Stir all ingredients together until well combined. Taste and adjust seasoning with additional sea salt if needed.
  7. Cover the bowl and refrigerate the Tzatziki for at least 1 hour, or preferably longer, to allow the flavors to meld and the dip to chill thoroughly.
  8. Before serving, give the Tzatziki a final stir. Garnish with a fresh sprig of dill or a drizzle of olive oil, if desired.

Notes

Achieving the perfect Tzatziki hinges on managing moisture. After grating the cucumber, ensure you salt it thoroughly and allow it to drain for at least 30 minutes, then squeeze out as much excess liquid as possible using a clean kitchen towel or cheesecloth. This prevents a watery dip and keeps the texture rich. For the best flavor, use full-fat Greek yogurt; its natural thickness contributes significantly to the desired consistency. When adding garlic, consider roasting a few cloves first for a milder, sweeter flavor profile, or macerate raw minced garlic in a touch of vinegar for a more pungent kick. Always allow the finished Tzatziki to chill for at least an hour before serving; this allows the flavors to meld and deepen beautifully. A drizzle of high-quality extra virgin olive oil and a sprinkle of paprika or fresh dill sprigs make for an excellent presentation.