Tzatziki sauce
If you want to try the most Mediterranean sauce in the world, then you must try tzatziki. You are going to love this sauce made with Greek yogurt, extra virgin olive oil, minced garlic and cucumber. Thanks to the creaminess of the Greek yogurt it has a velvety feeling in the mouth. The cucumber gives it a fresh taste and the garlic some spice. This sauce is perfect with chicken gyros or any other meat.
It's assumed that this sauce is Greek, but it's eaten in several countries of southeast Europe like Greece, Turkey, the Balkans, Cyprus and Middle east.
Each country has their own version of the recipe and the serve it in the own way. For example, in the Balkans they serve it as a soup, the yogurt is more liquid, and it has walnuts in it. The spices also can change, the most used is dill but oregano and mint can also be found in the different regions.
I hope you can enjoy this tasty recipe!
: 5 min.
: 0 min.
2 servings
- 1/2 medium size cucumber
- 125 g Greek yogurt
- Salt to taste
- 1 minced garlic clove
- 1 Tbsp of lemon juice or white wine vinegar
- 1 Tbs of dill
- 1-2 Tbsp extra virgin olive oil
- First peel and grate the cucumber.
- Put the grated cucumber in a bowl and mix it with some salt, mix well. The salt will release the cucumber's water.
- Let it rest for about 15 minutes, after that we should clearly see the water released by the cucumber.
- Using your hands squeeze the water from the cucumber and save the cucumber in a bowl, you can discard the water.
- Add the vinegar or lemon juice, the Greek yogurt, the minced garlic and the dill
- Finally add a drizzle of olive oil, mix well and that's it we have our tzatziki sauce ready, you can add other herbs like mint or thyme if you like.
- : 144.84 kcal
- : 3.76 g
- : 12.48 g
- : 2.95 g
- : 1 : 11
- : 0.02 mg
- : 0.02 mg
- : 0.08 mg
- : 0.17 mg
- : 0.05 mg
- : 0 µg
- : 4.31 mg
- : 5.33 µg
- : 0 µg
- : 5.14 mg
- : 0 IU
- : 1.05 mg
- : 22.49 µg
- : 108.92 mg
- : 0.03 mg
- : 0.47 mg
- : 10.21 mg
- : 110.28 mg
- : 0.45 µg
- : 197.59 mg
- : 0.15 mg
