A cool, creamy yogurt dip laced with grated cucumber, raw garlic, and fragrant dill, drizzled with olive oil. This iconic Greek meze refreshes the palate and accompanies nearly every meal.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: shallow ceramic bowl
Garnishes: olive oil drizzle, fresh dill, paprika
Accompaniments: warm pita, olives
Instructions
-
1
Grate cucumber on the coarse side of a box grater. Place in a sieve, salt lightly, and squeeze out all excess moisture with a clean towel.
-
2
Combine thick Greek yogurt with the drained cucumber in a mixing bowl.
-
3
Add minced garlic, olive oil, vinegar, and fresh dill. Stir well to combine evenly.
-
4
Season with salt and white pepper to taste. Cover and refrigerate at least 1 hour for flavors to meld.
-
5
Drizzle with extra olive oil and a sprinkle of dill before serving alongside warm pita or grilled meats.
Did You Know?
Ancient Greeks made a similar cucumber-yogurt preparation called "oxygala" — tzatziki has been refreshing Mediterranean tables for millennia.
Chef's Notes
Equipment Tips
- mixing bowl
- box grater
- fine sieve
Garnishing
olive oil drizzle, fresh dill, paprika
Accompaniments
warm pita, olives
The Story Behind Τζατζίκι
Tzatziki is rooted in ancient Greek dairy traditions, where strained yogurt was paired with herbs and vegetables. The dish shares ancestry with Turkish cacik and Indian raita, reflecting the wide reach of yogurt-based condiments across cultures. In Greece, no summer table is complete without it.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!