Tzatziki

The story

Tzatziki belongs to the family of yoghurt-based dishes found across the eastern Mediterranean and Balkans. In Greece it became a familiar meze and accompaniment, especially beside grilled meat and warm bread. Its name reflects wider Ottoman-era culinary exchange, but the Greek version has a distinct identity built around thick strained yoghurt. Its appeal comes from the contrast between rich yoghurt, crisp cucumber, pungent garlic and fresh herbs. It cools smoky food without tasting bland and is one of the most internationally recognisable elements of a Greek meze table. Tzatziki is served communally, spooned beside souvlaki, spread into pita or offered with other small dishes. It represents the Greek habit of balancing grilled, salty and fried foods with something fresh, sharp and cooling.

Ingredients

• Main
• 0.5 piece cucumber1 cucumber
• 250 millilitre Greek yoghurt2 cups Greek yoghurt
• 1 piece garlic cloves2 garlic cloves
• 0.5 tablespoon olive oil1 tbsp olive oil
• 0.5 tablespoon dill1 tbsp chopped fresh dill
• 0.5 tablespoon lemon juice1 tbsp lemon juice
• to taste to taste SaltSalt [Phase 1 metric normalisation: salt remains to taste]

Method

1. Method

   Grate cucumber, sprinkle with salt, and squeeze out excess water. Mix yoghurt, cucumber, garlic, oil, lemon juice, and dill. Chill before serving.

Nutrition

per serving

Estimated nutrition for Tzatziki; use as editorial/testing data and refine from exact ingredient weights if needed.