Making Classic Tzatziki
Tzatziki relies on the balance between cool, grated cucumber and punchy garlic, bound together by strained yogurt. The secret lies in removing as much water as possible from the cucumber, ensuring the dip stays thick and clings to your bread rather than turning into a soup on the plate.
Commit to the squeeze.
If you skip draining the cucumber, the liquid will break the yogurt emulsion. Use a thick Greek-style yogurt to ensure the texture holds.
- box grater
- clean kitchen towel or cheesecloth
- mixing bowl
- garlic press or mortar and pestle
What goes in.
- 1 cupstrained, thick Greek yogurt
- 1 mediumEnglish cucumber
- 2 clovesfresh garlic, minced into a paste
- 1 tbspextra virgin olive oil
- 1 tspred wine vinegar
- 1 tbspfresh dill, finely chopped
- to tastekosher salt
Extracting the moisture
After grating the cucumber, salt it and let it sit for ten minutes. Wrap it tightly in a kitchen towel and wring it out until you can no longer squeeze a drop of water from it.
The method.
Prep the cucumber
Grate the cucumber using the large holes of a box grater. Sprinkle with a pinch of salt and let it sit in a sieve for ten minutes.
Wring the liquid
Gather the grated cucumber in your kitchen towel. Twist the ends and squeeze with significant force until the cucumber is dry and fibrous.
Form the base
In your bowl, whisk the garlic paste with the olive oil and vinegar. This mellows the raw bite of the garlic before it hits the dairy.
Combine
Fold the dry cucumber into the garlic mixture, then incorporate the yogurt and chopped dill. Stir until smooth.
Rest
Cover and chill for at least fifteen minutes. This allows the garlic oils to permeate the yogurt.
Other turns to take.
Lemon forward
Replace the red wine vinegar with one teaspoon of fresh lemon juice for a brighter finish.
Mint addition
Swap half the dill for fresh, thinly chiffonaded mint leaves for a sharper, herbaceous note.
When it doesn't go to plan.
Always use a garlic press or mortar and pestle; chunks of garlic are jarring in a smooth dip.
Do not peel the cucumber if the skin is thin, as it provides needed texture.
Serve at room temperature or slightly chilled, but never straight from a deep-freeze environment.
The ones that keep coming up.
Can I use low-fat yogurt?
It is possible, but it will have a thinner consistency and a more pronounced acidity. Full-fat provides the necessary mouthfeel.
How long does it keep?
It is best consumed within 24 hours. After that, the garlic flavor sharpens significantly and the cucumber may release more water.
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