A Greek staple food
Tzatziki is one of those dishes that I can’t imagine living without. If you’ve been to Greece or like going to Greek restaurants, you will almost definitely have come across it. Creamy, tangy and garlicky, it is so delicious that it is usually the star of its own show, served simply with fresh bread or pita bread.
It also goes exceptionally well with many other dishes. An ultimate classic is the Greek ‘gyros’ or ‘souvlaki’ in a pita. The meat is wrapped in a Greek pita bread with tomatoes, onions, often chips, and of course tzatziki. Of all foods that contain meat, this is the one I miss the most! If you are lucky, some restaurants offer a falafel substitute, but otherwise try ordering a gyros pita without the meat. You’d be surprised at how flavourful it is, even without the main component. Along with being a very popular sauce for meat, tzatziki goes very well with foods such as fish, roasted potatoes and salads. You can be as creative as you like, and add it to sandwiches, burgers or bao buns, or even use it in salad dressings.
Tzatziki is a mezes platter delight
Tzatziki is an ideal dip to include on a mezes platter. I like to serve it with other dips such as muhammarra, hummus or moutabal, with homemade pita bread. I often add a couple of other small bites, such as dolmades or courgette and feta fritters. This kind of mezes platter is a fun starter for a dinner party, makes a great snack for a drinks party, or is an impressive option for a summer picnic.
What gives tzatziki it’s authentic taste?
In order to make your tzatziki as tasty as possible, there are a few important things to remember. Firstly, try to get hold of very good quality yoghurt. You should ideally use a Greek, Bulgarian or equivalent yoghurt, that is very thick and creamy and not watery. If you are based in Cape Town, the ‘Kulture Double Cream Yoghurt’ is perfect. It is available at particular Spars, Giovanni’s Deli and Cape Honey Bee. If you can’t find a thick yoghurt, you should strain the yoghurt overnight in the fridge, in muslin cloth over a sieve. This will remove a lot of the water and give you a similar final result. You will also need to drain the cucumbers. To do this, peel and coarsely grate the cucumbers, and rub them with a little salt. Let them drain over a sieve for about 30 minutes, then press out all the liquid.
In terms of flavourings, the most important ingredient is garlic. Traditional tzatziki is very garlicky, so I use about 3 crushed cloves. If you prefer a milder taste, you can reduce this to 1 or 2 cloves. Another essential ingredient is chopped fresh dill. This will give your tzatziki it’s deliciously authentic Greek flavour. Last but not least, make sure you use a good quality vinegar and extra virgin olive oil!
Tzatziki
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Ingredients
- 200g thick Greek or Bulgarian yoghurt (or 250g if it is not thick)
- ½ cucumber (approximately 200g)
- ½ tsp. salt
- 2-3 cloves garlic, crushed (2 will give you a mild garlic flavour, 3 will be strong - I usually add 3)
- 1 tbsp. olive oil
- 1 tsp. red wine vinegar
- 1 tbsp. fresh dill, finely chopped
- Salt and freshly ground black pepper
- 1 black olive, a sprig of dill and a drizzle of olive oil to garnish
Instructions
- If you are using a thick Greek or Bulgarian yoghurt, you won’t need to strain it. If you are using a slightly runny yoghurt (which is often the case with supermarket yoghurts), you will need to stain it overnight, as otherwise your tzatziki will be watery. The day before using, place the yoghurt in a piece of muslin cloth in a sieve, and place it over a bowl. Cover loosely and place in the fridge to drain overnight.
- The next day, peel and grate the cucumber. Place in a bowl and sprinkle with ¼ tsp. of salt. Rub the salt in, to remove the water from the cucumber. Squeeze out as much water as possible, and then place the cucumber in a sieve over a bowl. Drain for half an hour. Press into the sieve to get all the remaining water out.
- Place the yoghurt in a bowl and add the cucumber, garlic, olive oil, vinegar and dill. Add another ¼ tsp. of salt and some freshly ground black pepper.
- Taste and add more salt, pepper, olive oil, vinegar and dill as needed.
- To serve, place the tzatziki in a shallow dip bowl. Flatten it slightly, and swirl a circle with the back of a spoon, making a slight indent.
- Drizzle with olive oil, and garnish with a black olive in the centre and a sprig of dill.
