Tzatziki
Two things ruin tzatziki — water from the cucumber and too much garlic. Salted grated cucumber gives up more than half a cup of liquid, and if you do not squeeze it out the sauce goes loose in the bowl. Garlic, meanwhile, gains strength in the fridge: what tasted moderate last night hits the nose by morning. Use less than you want to.
- Prep
- 20 min
- Rest
- 2 h
- Total
- 2 h 20 min
- Servings
- 6
- Level
- Easy
- Per serving
- 120 kcal
Ingredients
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What to use instead
Plain yogurt works, but strain it through muslin for two hours first or the sauce stays thin.
Makes: about 600 g, serves 6
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Grate the cucumber
Grate coarsely, skin on if it is thin. Peel thick or bitter skin, and scoop out the seedy core with a spoon.
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Step 2: Salt and wait
Toss with half a teaspoon of salt and leave for 20 minutes. The salt draws out the water so you can see how much there really is.
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Step 3: Wring it dry
Wrap the cucumber in a towel and twist hard. You should get over 100 ml of liquid out; damp cucumber guarantees a runny sauce.
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Step 4: Check the yogurt
If yours is not properly thick, strain it through muslin for an hour. Thin yogurt will not make tzatziki even with dry cucumber.
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Step 5: Crush the garlic
Work the garlic to a paste with a pinch of salt, so it disperses evenly instead of showing up in sharp little pieces.
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Step 6: Mix
Combine yogurt, cucumber, garlic, vinegar, oil, chopped dill and pepper. Taste and salt carefully — the cucumber is already salted.
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Step 7: Chill for two hours
Two hours in the fridge; before that it tastes like separate ingredients. Take it out 15 minutes ahead and finish with mint.
Tips & variations
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Tip
Keep the squeezed cucumber liquid for a cold soup or a jug of iced water — it is surprisingly fragrant.
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Variation
Mint and lemon zest instead of dill give a fresher, more summery version that suits lamb particularly well.
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Swap
Plain yogurt works, but strain it through muslin for two hours first or the sauce stays thin.
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Storage
Three days in the fridge. It separates a little and weeps water; just stir it back together before serving.
Nutrition
| 1 serving | Whole dish 6 servings | |
|---|---|---|
| Energy | 120 kcal | 720 kcal |
| Protein | 6 g | 36 g |
| Fat | 8 g | 48 g |
| Carbohydrates | 5 g | 30 g |
Approximate values calculated from standard ingredient data.
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