Real Greek Tzatziki

  

      
It is so easy to make proper Tzatziki and the taste is infinitely better than pre-made packaged ones you buy from a deli or supermarket.

This famous yogurt and cucumber dip is eaten as a accompaniment to most Greek meals. It will liven up a plate of vegetables, roasted or grilled meats and seafood. Or served simply as a dip with bread. 

I love it strong with garlic but it you prefer it more mellow reduce the garlic to one or two cloves. But it should pack a punch. The quality of yogurt will impact on the success. If you can’t get yogurt made in Greece, you will need to strain your yogurt for a few hours (through a muslin cloth) otherwise it could be runny. You don’t have to do this step and I’ve made it successfully without it, but it is recommended for an authentic result.

Here’s how. First gather your ingredients:

1 telegraph cucumber, 500g strained Greek yogurt, 3 (or 4) cloves garlic, olive oil, red wine vinegar and salt. 

  
2. Grate the cucumber with a coarse grater (skin still on) and sprinkle liberally with some salt. Leave to marinate for 10 mins -ideally in a sieve so that juice can drain away.

  
3. Meanwhile peel and grate the garlic using a fine microplane grater (make sure you remove the green garlic shoot in the centre to avoid garlic repeating on you later). In a bowl, add 3 tsp red wine vinegar, a sprinkle of salt and 2 tbsp olive oil. Stir and leave it sit while the cucumber is doing its thing.

  
4. Take handfuls of the cucumber and squeeze out all the juice and place into the garlic/oil mix. Give it a good stir then add the yogurt. Mix it up and taste. You will need to add more salt (maybe up to 1 tsp) and perhaps a little more oil or vinegar to get it just right. Keep tasting. Tzatziki must be seasoned well so don’t be afraid of salt.

  
5. Lastly refrigerate for 30mins to allow the flavours to develop and test again before serving to check again for seasoning.

6. Eat and enjoy … knowing  you will be safe from vampires. Will keep a few days in the fridge if you don’t eat it all.

Makes 500g, which is enough to feed a group of 10.

Advertisements

About Soul Kitchen Blog

Welcome to Soul Kitchen Blog. Sure food ultimately is fuel for the body but made with love is so much more and truly nourishes the soul. As cliche as it sounds, life really is too short to eat bad food and drink bad wine. I have a passion for cooking and a love of good food. I am committed to my quest of searching for fabulous recipes that just so happen to be gluten free. In recent years I discovered that I have intolerance to gluten and whilst its changed my eating habits somewhat, I refuse to allow it to limit my choices to eat well or make those that I cook for feel that they are missing out on anything. My mandate is simple... Feed the body and nourish the soul. I look forward to sharing my journey with you ....
This entry was posted in Uncategorized. Bookmark the permalink.

5 Responses to Real Greek Tzatziki

  1. Can’t wait to try this with red wine vinegar, it looks so refreshing.

  2. Ange says:

    Yummo – just made this … it’s tangy & delicious, albeit quite garlicky. But frankly it wouldn’t taste the same without the garlic and I’m prepared to steer clear of civilisation (or at least warn them) to enjoy it, as is ! Another cracking recipe SoulKitchen.

    • Always great to get some feedback, thanks for letting me know. Glad it was a hit. Try making it with Dodoni yoghurt (that is now available in Coles) – it is proper thick Greek style and you don’t need to strain it.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s