Tzatziki is a creamy yogurt-based sauce with origins dating back to the Ottoman empire. In the U.S.,tzatziki is often associated with Greek food, but in reality it’s common in much of Southern Europe, as well in the Middle East.
What is tzatziki
Tzatziki has been around for 1000s of years, and there have been quite a few variations on the recipe over time. Some recipes call for mint and cucumbers, while others favor dill. It can be a thick and chunky dip, or a thin sauce. There are some constants: tzatziki is always a yogurt-based sauce with fresh herbs.
What to eat with tzatziki
Tzatziki is an excellent complement to falafel or grilled meats. It can also be served as a dip alongside toasted pita and assorted vegetables, or slathered on a meaty sandwich. When served with hot food, this cool sauce provides a pleasant temperature contrast.
Cucumber tzatziki recipe
- 1 C yogurt
- 1 garlic clove
- ¼ C cucumber, small-diced
- 2 tsps lemon juice
1. Prep the garlic. If you have a microplane, grate the garlic into a fine paste. If you don’t have a microplane, use a chef’s knife to finely mince the garlic. You can also substitute a pinch of garlic powder, if necessary.
2. Combine all ingredients in a medium bowl and season to taste. Tzatziki can be served right away, but the flavor will improve over time. If possible, chill for 2 hours before serving. Tzatziki will keep in the fridge in a sealed container for up to a week.
Lemon dill tzatziki recipe
- 1 C yogurt
- 1 bunch dill, picked and finely chopped
- 1 lemon, zested
- 1 garlic clove
1. Prep the garlic. If you have a microplane, grate the garlic into a fine paste. If you don’t have a microplane, use a chef’s knife to finely mince the garlic. You can also substitute a pinch of garlic powder, if necessary.
2. Combine all ingredients in a medium bowl and season to taste. Tzatziki can be served right away, but the flavor will improve over time. If possible, chill for 2 hours before serving. Tzatziki will keep in the fridge in a sealed container for up to a week.
