Classic Tzatziki
Tzatziki relies on the contrast between cool, grated cucumber and thick, tangy yogurt. The secret is pulling the water from the cucumber so the dip stays creamy instead of soupy. Once the water is gone, fold it into garlic, olive oil, and herbs for a bright, cooling side.
Control the moisture, keep the texture.
The cucumber is mostly water; if you skip the salting step, you will end up with a bowl of thin, watery sauce.
- Box grater
- Clean kitchen towel or cheesecloth
- Mixing bowl
- Garlic press
What goes in.
- 1 largeEnglish cucumber
- 1 tspKosher salt
- 2 cupsFull-fat Greek yogurt
- 2 clovesGarlic, minced into a paste
- 2 tbspExtra virgin olive oil
- 1 tbspFresh dill, finely chopped
- 1 tspLemon juice
Dewatering the cucumber
After grating the cucumber, salt it and let it sit for ten minutes. Then, wrap the shreds in a towel and twist with all your strength until no more liquid drips out.
The method.
Prep the cucumber
Grate the cucumber using the large holes of a box grater. Toss the shreds with the salt in a colander and let them drain for 10 minutes.
Remove the moisture
Transfer the salted cucumber to a clean kitchen towel. Twist the towel tightly over the sink, squeezing until the cucumber is nearly dry.
Create the base
In a medium bowl, whisk the yogurt, olive oil, garlic paste, and lemon juice until smooth.
Combine
Fold the dry cucumber shreds and chopped dill into the yogurt. Stir to incorporate.
Rest
Refrigerate for at least 15 minutes before serving to allow the garlic flavor to mellow and permeate the yogurt.
Other turns to take.
Minted Tzatziki
Replace the dill with fresh mint leaves for a sharper, more cooling finish.
Vinegar Finish
Use a teaspoon of red wine vinegar instead of lemon juice for a traditional tang.
When it doesn't go to plan.
Use full-fat Greek yogurt; non-fat versions tend to break down and turn watery.
If your garlic is very sharp, let the minced paste sit in the lemon juice for five minutes before mixing it into the yogurt to take the edge off.
Serve with a drizzle of olive oil on top to prevent a skin from forming on the yogurt.
The ones that keep coming up.
Can I use standard cucumbers?
Yes, but peel them first and scoop out the watery seed-filled center before grating.
How long will this stay fresh?
It is best consumed within 24 hours. After that, the garlic flavor intensifies and the cucumber may release more water.
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