Have you ever tried Tzatziki sauce? Tzatziki is a yogurt based sauce that is very popular in Greece. Rich and creamy, Tzatziki sauce is typically served cold with grilled meat. It is also often served as a dipping sauce.
Tzatziki is best made with Greek yogurt, but if you can’t get Greek yogurt, you can use regular yogurt. It will have a runnier consistency but as long as you don’t mind that, it’s fine. Alternatively, you could make your own “greek” yogurt by taking a piece of cheesecloth, folding it in half, and then in half again so you have 4 layers. Lay the cheesecloth in a bowl, pour the yogurt into the center of the cheesecloth, then pick up the 4 corners and tie them together. Hang the cheesecloth bag over the bowl for about 2 hours or so. This will drain the water out and thicken the yogurt giving it a more “greek yogurt” consistency.
TZATZIKI SAUCE
- 2 cups plain Greek yogurt
- ½ English cucumber, about 5-7 inches
- 3-5 cloves garlic
- 2 Tbsp. fresh squeezed lemon juice
- 2 Tbsp. minced fresh dill (or 1 Tbsp. dried)
- salt and pepper, to taste
- Place the greek yogurt into a medium bowl.
- Finely chop the cucumber. You could also grate it, if you prefer.
- Add the cucumber to the yogurt.
- Smash, then finely mince the garlic and add to the yogurt. Start with 3 cloves first, then add more if you want it more garlicky.
- Add the lemon juice, dill, salt, and pepper, and stir all together well.
- Cover with sarap wrap and chill in refrigerator until ready to use.
NOTE: This recipe is very versatile. I’ve given you a base to start from but you could really make it to suit your own tastes. If you like lots of cucumber, you could add more; if not, add less. If you want it more lemony, add more lemon juice; or less. Same with the garlic and dill. Just play around with the amounts till the sauce is to your liking. Otherwise, the base recipe is great as is.
Tzatziki will keep for a few days in the refrigerator, but as it sits, water from the yogurt and the cucumbers will separate. Just stir it well before serving. Or for a thicker consistency, you could pour out the water and then stir the sauce.
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