Tips for the best tzatziki
When we’re on holiday in Greece or Cyprus, we can’t get enough of it: tzatziki. With a piece of warm, crispy pita bread, we quickly scoop up every bowl we come across. In case you suddenly get a craving: you can also make this fresh dip at home. With just the ingredients below.
Important: use real Greek yogurt
Perhaps you’ve come across a recipe that said you get the best tzatziki by mixing the yogurt with some sour cream. We can be brief about that: that’s not how it’s supposed to be. Tzatziki really consists of yogurt alone. Preferably a nice, thick, firm variety. You can make it yourself, but of course you can also buy a tub of Greek yogurt. Pay attention to the fat percentage. The rule is: the higher, the better. Low-fat yogurt makes your dip much less creamy, so steer clear of it.
Cucumber
It may seem most obvious simply to finely chop the cucumber. Still, it’s better not to do that. Because the cucumber’s moisture seeps into the yogurt, the dip won’t stay nice for long—it becomes extremely watery. So it’s better to grate the cucumber. Catch the grated cucumber in a clean tea towel, fold the sides of the towel together and squeeze the moisture out of the cucumber.
Garlic
Yes, please! Garlic is essential for some bite. Top chef George Calombaris prefers to roast the cloves. In his book Greek, he explains that this makes the garlic lose its bitter and sometimes rather overpowering flavor. Important, because with tzatziki, you’re really not supposed to still taste the garlic in it the next day.
Dill or mint?
There are different opinions about that in Greece. Some people love the freshness of mint, while on other islands people claim that dill completes the dip. Jamie Oliver even uses both in his tzatziki. In any case, you can’t go wrong, so simply use whichever you like best. Add the finely chopped sprigs only at the very last moment, so their flavor doesn’t become too overpowering.
Finishing touch
Finish your tzatziki with a few generous tablespoons of olive oil, which make the dip wonderfully creamy. Also needed: lemon juice for acidity and, if desired, a little vinegar for extra bite. And don’t forget the salt and pepper!
Serving
Tzatziki is at its very best when you prepare it in advance (but without the herbs for now). If the dip is allowed to rest in the refrigerator for a while, the ingredients (especially the garlic) have time to infuse the yogurt, bringing the dip to a better flavor. Delicious with homemade flatbread (not difficult!) and zucchini fritters.
Variations on tzatziki
And have you really acquired a taste for it? Then it’s fun to experiment with tzatziki. We’ll give you four ways to make this delicious dip differently.
