Tzatziki. The One

Execution:

Preparation:

• Begin by peeling the cucumber. Set it aside for grating.
• Note: Using fresh cucumbers will give Tzatziki a refreshing taste and texture.

Cucumber Draining:

• Grate the cucumber finely using a box grater.
• Transfer the grated cucumber to a towel set over a bowl. Sprinkle with a pinch of salt and 1 tbsp of vinegar.
• Firmly squeeze out excess moisture using the towel. This step ensures that Tzatziki maintains its thickness.

Yogurt Mixture:

• In a mixing bowl, combine the yogurt, drained cucumber, and the remaining 2 tbsp of vinegar. 🥣

Garlic Paste:

• Using a mortar and pestle, crush the garlic cloves with a splash of olive oil until you achieve a smooth paste. Integrate this paste into the yogurt mixture.

Seasoning:

• Incorporate the finely chopped dill into the yoghurt mix. Season with salt and freshly ground black pepper to taste.

Serving:

• Present your Tzatziki sauce alongside Pita bread. Garnish with fresh herbs and a generous drizzle of olive oil. It’s the perfect accompaniment for Souvlaki or as a standalone dip.

Tips & Tricks 💡🗒️

• For a richer flavor, let the Tzatziki sit in the refrigerator for a few hours before serving. This allows the flavors to meld together.
• Always use fresh dill or fennel for the best taste.
• If you find the sauce too thick, you can thin it out with a splash of olive oil or a bit more yogurt.
• Tzatziki can be stored in the refrigerator for up to 3-4 days. Ensure it’s covered to maintain freshness.