about this recipe:
Tzatziki is a sauce served with grilled meats or as a dip. It goes perfect with Greek bbq, grilled lamb, pork or chicken. It’s often eaten in yiros (which is a Greek kebab made with Pita bread). Tzatziki and Pita bread are a match made in heaven, to make homemade Pita bread, try my Pita bread recipe.
There are many variants of Tzatziki. This is how my Giagia taught me how to make it and I wouldn’t change a thing about it. This recipe is truly authentic.
One thing to note about this recipe is, the longer the garlic rests in the yogurt, the less sharp the bite it will have and the better it will taste. If you are sensitive to garlic, you can vary the amount of garlic to your liking.
- 2 cups Greek yoghurt
- 2 cloves garlic
- 1 medium cucumber
- 1 small carrot
- fresh dill
- salt & pepper
- 1/2 tsp white vinegar
- drizzle of olive oil
- Peel and grate the cucumber and carrot. Once grated, add into a bowl and add some salt. The salt will have released the water from the carrot and cucumber. Set aside.
- In another bowl, add the yoghurt. Next, use a garlic mincer and mince the garlic, then add into the yoghurt.
- Start to remove the water from the cucumber and carrot. If you have a cheese cloth, it makes removing the liquid much easier. Place the cucumber and carrot into the cloth and squeeze until no more liquid comes out. Then, add the mixture into the bowl with the yoghurt.
- Finely chop the fresh dill and also add into the mixture. Season with salt, pepper and vinegar.
- Combine everything together and drizzle with olive oil.
- Set in the fridge to cool.
Remove the middle of the cucumber (seeds) as this is where all the liquid comes from.