Τζατζίκι // Jajiki // Tzatziki
Τζατζίκι // Jajiki // Tzatziki
One thing that I will never forgive in a meal is the watery Τζατζίκι (Tzatziki - Jajiki). It ruins my whole mood!
In Greece it is the King of Dips and it is always served with roasted and barbecued meats. We also put it on slices of bread as well, as part of a mezze platter. A good Tzatziki is thick and strong in garlic taste and acidic to cut through the richness of the red meat.
The secret to a good Tzatziki is the yogurt has to be strained of its whey because you’ll be adding other liquids.
Back home we use Greek yogurt that it’s strained but in Adelaide since I cannot find it I use Greek style yogurt by Farmers Union Greek style yogurt for its great taste and its smoothness and I strain it myself overnight.
If you want to learn how to make a proper Greek Tzatziki follow my instructions and tips below and you’ll be amazed by the difference in taste and texture from the shop bought.
Evoi Evan!
Ingredients
- 2 1/2 cup Greek style yogurt
- 1-2 large garlic cloves
- 1 Lebanese cucumber grated
- 2 tbs extra virgin olive oil
- A splash of vinegar
- Fresh dill chopped
- Salt to taste
Instructions
- Starting the day before, empty the yogurt into a sieve lined with a clean chux over a bowl and let it strain overnight in the fridge. Don’t need to do that if you have the real Greek yogurt from Greece!
- The next day place the yogurt in a large bowl. Wash and grate the cucumber thickly, place it in a sieve, sprinkle some salt and let it stand to draw its water out.
- TIP: Cut the garlic cloves in half lengthwise to reveal its heart (green small part) and remove it. It’s my tip to enjoy the Tzatziki without the lingering garlic after breath. Grate the garlic finely and add to the yogurt. Squeeze the cucumber dry of its excess liquid and add to the yogurt followed by the rest of the ingredients.
- Mix well, taste for salt and acidity and add more according to your taste. Place Tzatziki in the fridge for flavours to infuse. Before serving, drizzle some extra virgin olive oil and top it with a black Kalamata olive.
Thank you! Saves you from lots of embarrassing stares! lol
Niki the tip about removing the garlic’s green heart is fascinating! Will defiantly be trying this tzatziki.