Published originally on my blog on 17 March 2018
For those of you who don’t know what tzatziki is, it is a Greek sauce/dip that’s served alongside all sorts of meats and fish, as a mezes together with other small plates to dip your bread, pita, flatbreads of any kind (like this amazing wild garlic flaky and buttery ones that are pictured with the tzatziki here) or crunchy, fried vegetables in, and it is an integral part of souvlaki.
It is one of my favorite sauces and one that I make almost every week to accompany my meals.
It is made with thick Greek yoghurt, garlic, cucumber, dill, olive oil, vinegar, salt and pepper. That is all.
In Greece, by the way, what the rest of the world calls Greek yoghurt, we call strained yoghurt, which denotes its thickness in contrast to the other yoghurts we have in Greece. We have many kinds of yoghurt to choose from in my home country. ;)
Greek tzatziki
The amount of garlic you use is a matter of personal taste (some people like their tzatziki stronger than others), but tzatziki should have a garlic flavor, that’s the point, so don’t be prudent and follow my lead. You can always taste as you go and if you reach a point where you think it’s enough, just stop adding.