A fresh and creamy Mediterranean sauce prepared in just a few minutes, perfect for serving alongside grilled meats, skewers, or fresh vegetables. The secret to successful tzatziki lies in choosing quality Greek yogurt and using well-drained cucumber.
⏱️8 min
📊Easy
👥4 servings
🍽️Snack
quickbudget-friendlyvegetarianlight
Ingredients
400 gGreek yogurt
1 piècecucumber
2 goussesgarlic
10 gfresh dill
1 cuillère à soupefresh lemon juice
1 cuillère à soupeolive oil
1 pincéesalt
1 pincéewhite pepper
Instructions
1PREPARE THE CUCUMBER: Wash the cucumber then grate it coarsely directly over a fine strainer. Sprinkle with a pinch of salt and let rest for 2 minutes. Press firmly with the back of a spoon to extract all the vegetable water, which would otherwise make the tzatziki too liquid. This step is crucial for achieving a creamy texture and concentrated flavor.
2PREPARE THE GARLIC: Peel the garlic cloves and crush them with the flat of your knife together with salt to form a fine, homogeneous paste. This technique releases the garlic's aromas and makes it blend easily with the yogurt. Avoid chopping it, which would create pieces that are too large.
3MIX THE INGREDIENTS: In a bowl, pour the Greek yogurt and add the prepared garlic paste, well-drained cucumber, and fresh dill finely sliced. Pour in the lemon juice and olive oil. Gently mix with a spoon using circular motions until completely combined, being careful not to overwork the yogurt as it could become grainy.
4SEASON AND REST: Taste and adjust the seasoning with salt and freshly ground white pepper. Pour into a serving dish and create a few grooves with the back of your spoon for aesthetic presentation. Let rest for 5 minutes in the refrigerator so the flavors marry and develop. The cold also intensifies the sauce's freshness.
5SERVE: Drizzle a stream of olive oil over the top and garnish with a sprig of fresh dill. Serve well chilled as an accompaniment to skewers, pita, fresh vegetables, or mezze. This sauce keeps for 2 days in the refrigerator in an airtight container.