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Tzatziki

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Recipe: Tzatziki

Tzatziki is a classical Greek cucumber and yogurt dip or sauce. It is easy to make, refreshing, flavourful and healthy too. Enjoy it as a dip with some pita chips, carrots, cucumber, bell pepper, tomatoes, etc or as a sauce. Generally, served as a sauce with grilled meats, or applied on the flatbread to make gyros. Makes an excellent sauce with souvlaki.

Tzatziki is my go to dip to prepare in a jiffy as usually I have the basic ingredients ready at hand. All you need is some thick creamy yogurt, cucumber, fresh mint, dill, olive oil and the dip is ready within 5 minutes. It is a great way to enjoy some fresh veggies along with tzatziki as a starter or appetizer.

 

Sharing Tzatziki Recipe With Foodies_ Redoing Old Posts

I actually was suppose to share this recipe with Sunday Funday Group but couldn’t as my website had an issue. I was not able to open it at all! Went into a panic mode, then into a ” I want to cry mode”. However, luckily it got sorted out within 3 days, all thanks to WordPress. So now I am sharing this recipe with Foodies_ Redoing Old Posts as this is an old post I am rewriting and sharing better photos.

 

Memories

This recipe was first published on my blog on 15th May 2017 as I had participated in the Group FoodieMonday/ Bloghop. The 92nd theme was Yogurt. Yogurt is definitely a big part of my life. I love yogurt. I tend to make chaas everyday. Have yogurt with thepla, dhebra, khichdi, etc. Use it often for snacks like handvo, dhokla, muthiya, khandvi, etc.  I remember my daughter once threw a tantrum when we didn’t have yogurt or dahi for her lunch. We used up all the yogurt to make kadhi. When we couldn’t give her dahi on the side, she started crying and rolling on the floor. She was 4 then. We had to rush to my aunt’s house nearby to get a bowlful of dahi for her!

For the theme decided by Preethi, who blogs at Preethi’s Cuisine, I decided to make Tzatziki. The weather was too hot for cooking anything elaborate so went for the simple healthy Tzatziki which hubby and I enjoyed with Crudités.

 

Health Benefits Of Yogurt

  • It is easier to digest than milk,  rich in calcium, has high levels of Vitamin B especially Vitamin B12. 
  • An excellent way to get your daily requirement of phosphorus, magnesium and potassium which all are good to regulate blood pressure, good for the bones and metabolism.
  • As it is high in protein, it is a good food item to include in your diet especially if you’re a vegetarian. 
  • Dietitians recommend eating a bowlful of plain yogurt to ward off hunger. The protein in the yogurt makes you feel full and has fewer calories.
  • Yogurts contain good bacteria and probiotics which are very good for for the digestive system. Yogurt reduced bloating, helps reduce constipation and a bowlful of yogurt is recommended when one suffers from diarrhea. 
  • With all the minerals and calcium and protein present in the yogurt it improves your immune system and also helps to protect one against osteoporsis. 

 

 Some Dishes With Yogurt That You May Like

VEGETABLE RAITA | INDIAN YOGURT SALAD
Vegetable Raita is an easy to make Indian side dish or salad. Vegetables and a few spices are added to some plain yogurt to make this delicious dish. While you can use any vegetable of your choice, I have used tomato, cucumber and onion. You can also enjoy raita as a light meal.
Check out this recipe
STRAWBERRY YOGURT SHERBET
Strawberry Yogurt Sherbet is an easy to make, healthy, quick, cooling, refreshing frozen treat. Add the ingredients in a blender or food processor and sherbet is ready within minutes. And the best part is that no refined sugar is used. I like to use either maple syrup or honey.
Check out this recipe
THANDAI BAKED YOGURT
Thandai Baked Yogurt is an Indian dessert that is easy to make, creamy and  a flavourful indulgence.  You require  2 main ingredients - plain thick yogurt and sweetened condensed milk. Different spices or flavours are used to make this basic baked yogurt different every time.  Also known as Bhapa Doi, it is a popular dessert in West Bengal. Bhapa Doi can be steamed or baked. I have chosen to bake it. I sometimes serve it with  fruit sauce, fresh fruit or nuts on top.
Check out this recipe
DAHI BAINGAN | EGGPLANT IN SPICY YOGURT
Dahi Baingan is a delectable, easy and cooling side dish or curry. Pan fried eggplant is served with some spicy yogurt. Enjoy it as a side dish with khichdi, pulao or with a main meal. Alternately, enjoy it as a cold curry with rotis the way we do, especially during the summer. A tadka or tempering is added to the yogurt to make it spicy.
Check out this recipe
DAHI SABUDANA | TAPIOCA PEARLS IN YOGURT
Dahi Sabudana or Tapioca Pearls in Yogurt is a simple but flavourful Fasting or vrat recipe whereby sabudana is added to spicy yogurt along with some crushed roasted peanuts and seasonings. An ideal way to enjoy the cooling effect of yogurt during the hot season.
Check out this recipe
LEMON YOGURT CAKE - EGGLESS
Lemon Yogurt Cake - Eggless is so easy to make, moist with a soft crumb and refreshingly delicious. Slightly tangy, the addition of black poppy seeds adds a delightful texture to the overall flavour.
Check out this recipe
Dahi Bhindi/Okra Yogurt Curry
Dahi Bhindi/Okra Yogurt Curry is creamy, slightly spicy and tangy curry that goes well with any Indian Flatbread like roti, paratha, naan or rice. An easy curry to prepare, it is a different way to enjoy okra or bhindi from the usual dry preparation.
Check out this recipe
YOGURT POTATO CURRY
Yogurt Potato Curry is a creamy, delicious, slightly spicy curry. Enjoy it with any Indian Flatbread or rice. Easy to make, this curry generally features on my table when I have guests over. It is relished both by adults and kids. 
Check out this recipe
SOREKAI MAJJIGE HULI / BOTTLE GOURD IN COCONUT YOGURT CURRY
A mild but delicious curry with slight sweetness from the coconut, tanginess from the yogurt and flavours from the herbs and spices.
Check out this recipe
GUJARATI STYLE KADHI
Gujarati Style Kadhi is a staple in most Gujarati homes. It is a yogurt based curry that is usually enjoyed with some plain rice, pulao or khichdi. Plain yogurt is whisked with water, chickpea flour and spices are added. It is then cooked over low heat till it becomes thick and creamy.
Check out this recipe
BHINDA NI KADHI/OKRA YOGURT CURRY
A creamy, thick yogurt and chickpea flour based okra curry which is famous in the Gujarati Cuisine. Best enjoyed with some pearl millet flatbread or wheat flour flatbread.
Check out this recipe
TURMERIC YOGURT DRESSING
Turmeric Yogurt Salad Dressing has flavours of fresh turmeric and ginger infused well into the plain yogurt, making this dressing not only a naturally colourful, but also a very delish one.
Check out this recipe
MANGO YOGURT SMOOTHIE
healthy, delicous, filling, creamy mango yogurt smoothie is perfect for both kids and adults as a filling snack or as a breakfast option.
Check out this recipe
BAINGAN RAITA / ROASTED EGGPLANT IN YOGURT
Baingan Ka Raita or Eggplant Yogurt Dip is a delicious, yogurt based side dish. Eggplants are roasted and added to plain thick yogurt along with spices.
Check out this recipe
VAGHARELI CHAAS | SPICY YOGURT DRINK
Vaghareli Chaas is chaas or yogurt drink with a tempering. Adding the vaghar or tempering makes basic chaas so flavourful. Enjoy it as a cooling refreshing summer drink.
Check out this recipe

 

 

Ingredients Required For Tzatziki

Yogurt

Best to use plain Greek yogurt as you need thick yogurt for this recipe. If you don’t have Greek yogurt, then strain normal yogurt to remove the extra water or whey. Transfer yogurt to a cheesecloth or thin cotton cloth which is draped over a colander or big sieve. Add about 1½ -2 cups of yogurt. Cover the yogurt with the cloth. Place something heavy like a mortar or small brick over it. This helps to remove the water faster. When the yogurt becomes thick, transfer to a mixing bowl. I don’t throw the water or whey. Add it to flour to make roti paratha dough or use it up in dal or curry.

Cucumber

I prefer to use English or Persian Cucumber as the skin is thin and it has hardly any seeds. If you use another variety of cucumber you must peel off the thick skin and scoop out the seeds. Grate the cucumber. You should have approximately ½ cup. Squeeze the grated cucumber to remove excess water. Must squeeze out the extra water or else the dip or sauce will become watery.

Garlic

I have used 1 medium sized clove of garlic. Peel and mince. Don’t be tempted to add too much garlic. It will overpower the other flavours.

Fresh Dill

A must have herb for this dip or sauce. Pluck the feathery fronds from the thick stem and chop finely.

Fresh Mint

An optional herb. But it adds a deliciously refreshing flavour. Pluck the leaves off the stem and chop finely.

Salt

Add according to your taste.

Pepper

Add freshly ground or cracked black pepper.

Olive Oil

Add virgin olive oil to the dip or sauce and mix well. Alternately can drizzle over the dip before serving.

 

 

 

 

Watch How To Make Tzatziki

 

Print

TZATZIKI

Tzatziki is a classical Greek cucumber and yogurt dip or sauce. It is easy to make, refreshing, flavourful and healthy too.
Course Appetizer, condiment, Starter
Cuisine Greek
Keyword tzatziki, tzatziki sauce recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 cup
Author mayurisjikoni

Ingredients

FOR THE TZATZIKI

  • 1 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 small cucumber about 1/2 cup when grated
  • 1 clove garlic minced
  • 1 tbsp fresh dill finely chopped
  • ¼ tsp salt
  • ½ tsp pepper powder

SOME IDEAS FOR SERVING

  • carrot sticks
  • cucumber sticks
  • celery sticks
  • pita bread or any flat bread
  • pita chips or any other chips
  • baby tomatoes
  • olives
  • bell pepper strips
  • falafel

Instructions

  • Peel the cucumber if the skin is thick. Also scoop out the seeds.
  • Grate the cucumber.
  • Sprinkle a generous pinch of salt and leave it for 10-15 minutes.
  • Squeeze out the water from the cucumber.
  • Add cucumber, oil, garlic, dill, salt, pepper, lemon juice to the thick yogurt. Mix well and the sauce or dip is ready.

Notes

  • If you are using normal plain yogurt you may need about 1½ cups of it. Take a thin cotton cloth (I find using a man's hankerchief the best). Place the cloth over a strainer or sieve. Place the strainer over a bowl to catch the water. Pour the yogurt into the cloth. Cover it up with the cloth.  Put some weight like a mortar and pestle or a small brick. This helps to remove the water from the yogurt faster.
  • Peel the cucumber if the skin is thick. Scoop out the seeds.
  • Be careful with how garlic you use. You want a subtle and not an overpowering taste of the garlic.

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