As I said in the Greek yogurt article, I love Greek food – Gyros with Tzatziki sauce is as good to me as a grilled burger. I have tried several times to get this recipe right (by experimentation and guesswork) but once I started looking online I found out simple it really is.
There are as many ways to make this as there are cooks who make it. It is made thick and eaten like a salad- made thin and drunk like a smoothie, or like the recipe here, made medium thick and used as a condiment.
The only common denominator in most Tzatziki recipes is the use of cucumber and yogurt – even though traditional Greek recipes call for dill also. Depending on what region – or even country you go to oils are added or other spices and nuts.
- 1 Medium cucumber
- 2 cups Greek Yogurt
- 2 tablespoon chopped fresh mint (optional)
- 4 teaspoons chopped fresh dill (optional)
- 2 teaspoons fresh lemon juice (optional)
- 4 garlic cloves, minced (optional)
- Peel and slice cucumber in half
- With a sharp pointed spoon, scrape out seeds
- Slice cucumber and place cucumber in colander; sprinkle with 1/4 teaspoon salt to draw out moisture.
- Let stand 30 minutes.
- Combine cucumber, yogurt, and any optional ingredients desired in a blender or food processor
- Process until well blended. (see all the water released from pureeing the cucumber – if you did not use salt on cucumber slices then this mixture would be like a soup.
- Refrigerate at least 1 hour before serving.