Even if it is just a simple recipe and I have made it before, I learnt in Athens how to make it The Greek way. Wherever we had lunch or dinner I always asked for tzatziki and it was so delicious and creamy everywhere. In one of the tavernas I asked for the recipe. What is the secret? You need to use real Greek yoghurt (not fat free or low fat) and let the cucumber draw out water.
Ingredients (serves 2)
– 375 ml (1 and 1/2 cups) thick Greek yoghurt
– 1 medium size cucumber, peeled, seeded
– 1-2 cloves garlic, finely chopped
– 1 tablespoon olive oil
– 1 tablespoon fresh lemon juice
– salt, pepper
Grate the cucumber, then add it on a strainer over a bowl and sprinkle with a pinch of salt. Let it stand for about 30 minutes. This technique helps to draw out the water from the cucumber and the tzatziki sauce will be thick and creamy. In a bowl combine yoghurt, cucumber, garlic, olive oil and lemon juice. Season with salt and pepper. Before serving keep tzatziki in refrigerator.