If you ever happen to find yourself enjoying the atmosphere in a Turkish restaurant, you’re almost guaranteed to encounter a dip called Tzatziki. Wait!! What?? Greek tzatziki in Turkey?
Tzatziki is a Greek adopted word for Turkish word ‘cacık’. It was developed during the Ottoman rule in Turkey and widely spread across the empire and is quite popular in Greece too. It soon became a traditional part of their cuisine.
As complicated as the history of Tzatziki is, it’s quite contrary to make it.
Usually everyone likes to drink something cold when it’s scorching hot weather. But I like to munch on something cold. It’s summertime and I have plenty of fresh green produce from my garden. I used some of them to make a cold dip.
First time I ever tasted Tzatziki was back in 2015 when i visited Turkey. Tzatziki was temptingly tasty and I wondered what it was made of. It turns out to be very simple combination of yogurt , cucumber and Dill! It soon became one of my Fav Dips!
People who love Yogurt in general will love Tzatziki. Tzatziki can be made using any non flavored yogurt but I like Greek yogurt better for this recipe.
If using home made yogurt , just strain it or hang the yogurt in cheesecloth or muslin cloth for about an hour or 2 to drain out the excess water.
Often I make Tzatziki with Falafel as well!
Creative way of using Tzatziki
Dip with Falafel
While snaking on Pita chips
Inside a pita pocket
Spread over some warm bread
Other Middle Eastern dishes you may like
Lemon Cilantro Lentil soup
If you make this, i would love to hear the experience!!
- Sieve or cheesecloth
- 1 Cucumber
- 2 Cups Full Fat Plain Greek Yogurt
- 1-2 Garlic Clove
- 1 Tbsp Lemon
- 1/2 tsp Salt
- 1 Tbsp Fresh Dill
- 2-3 Tbsp Olive Oil
- Grate & squeeze the cucumbers: Grate the cucumber and drain through a fine mesh or Cheese Cloth or Squeeze excess liquid out of cucumber using hands. Transfer to bowl
- Mix in the ingredients: Add yogurt, garlic, Olive oil, Lemon, dill and salt to the bowl. Combine it well. Add more herbs or salt as needed.
- Serve or chill: Serve immediately or chill it.
- Refrigerate in airtight container for 2-3 days
- Always use fresh Dill for rich flavor
- If using home made yogurt , strain it or Just hang it in cheesecloth for about an hour to drain out the excess water from Yogurt
- Mint can also be added instead of Dill
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