Tsatsiki: The best recipe – just like in Greece!

A perfect, creamy tzatziki (also known as tzatziki) is a must for any mezze. Or when barbecuing, picnicking, snacking – the list is long. Here you can find out how to make the best tzatziki yourself and what you need to bear in mind. Let’s go to what is probably the best recipe for tzatziki. Have a piece of flatbread ready!

The most important facts at a glance: What is tzatziki?

• Tsatsiki is an incredibly tasty dip made from high-fat yogurt, cucumber, garlic and a little dill.
• Tsatsiki (also spelled tzatziki or tzatziki) is particularly well-known in Greek cuisine. However, there are variations of the dip in the Levant – e.g. in Turkey or Cyprus.
• Making tzatziki yourself is very easy!
• The yoghurt dip is a versatile accompaniment for many dishes, e.g. gyros, and should be served fresh for the best taste.

The be-all and end-all for perfect tzatziki: The ingredients

Anyone who has ever made tzatziki knows that it’s not just about what you put in it, but also how you make it. The basis for a traditional tzatziki is, of course, Greek yoghurt or cream yoghurt with a fat content of at least 10%. It is particularly creamy and, thanks to its high fat content, also particularly tasty. But it is not only the fat content that is decisive. The freshness of the yogurt also plays an important role in the quality and shelf life of the tzatziki.

There are also recipes that use quark instead of Greek yogurt, but that wouldn’t be authentic!

An authentic Greek tzatziki consists of:

• Greek yogurt (10% fat)
• Cucumber
• Garlic
• Salt and pepper
• Dill
• White wine vinegar

These ingredients together make a tzatziki that tastes as if it came straight from a Greek taverna. But before you start mixing everything together straight away, you should prepare the ingredients properly. And that is exactly what we will do in the next section.

Preparing cucumbers correctly

Alongside the creamy yogurt, cucumber is one of the main ingredients in tzatziki and preparing it properly is really important for the perfect creaminess.

• Peeling the cucumber: First you should peel the cucumber with a vegetable peeler. You can of course leave the peel on, but it is a little too hard for the perfect consistency.
• Remove the seeds from the cucumber: After peeling, remove the seeds from the cucumber. To do this, cut them open lengthwise and go along the core with a small spoon to push out the rather watery seeds. This way your tzatziki won’t get watered down.

• Grate the cucumber: Then you have to grate it coarsely. The grated cucumber adds an incredible freshness to the tzatziki and gives the dip its characteristic taste.
• Drain the cucumber: The final step is to place the cucumber in a cloth and squeeze as much water out of it as possible. You do this by wrapping the cloth tightly. This creates pressure and the liquid drips out through the cloth.

Now that the cucumber is perfectly prepared, we can turn our attention to the garlic.

Finely prepare the garlic

Garlic is always one of those things: too much of it drowns out the rest. We want to avoid that. But without garlic, no tzatziki!

Garlic is at the heart of this delicious cream and gives it its unmistakable taste. To do this, simply peel the garlic and crush it as finely as possible.

Remember: no one wants to bite into a raw piece of garlic. Mash it properly into a creamy paste. You can either do this in a mortar and pestle, with a very fine grater, or you can pass the garlic over salt.

Yes, you heard right, you can infuse garlic over salt. This means that you put some salt on a board, place a peeled clove of garlic on top and then press it down firmly. Then you can use the edge of a knife to pull over it again and again with pressure and make the garlic into a very fine paste. But I would rather leave this method to the professionals. Please be careful with knives!

Although garlic has a strong flavor, it should not dominate. The aim is to achieve a balance between the different flavors. I therefore recommend that you only use half a clove of garlic.

But if you’re a big fan of garlic, there are of course no limits. Feel free!

Which herbs make the best tzatziki?

I love fresh herbs! Not only do they add more flavor to the food, they also always have a great texture. For authentic tzatziki, I recommend using a really small amount of fresh dill.

Pluck the dill from the stalk and use only the tender, elongated leaves. Then you can chop it and this step is also finished.

Overview: Step by step to the perfect dip

To review – these are the simple steps for your perfect tzatziki:

• Cucumber: Peel, grate and drain.
• Garlic: Peel and crush very finely.
• Dill: Pluck and finely chop.
• Prepare the tzatziki: Mix all the ingredients together to make a creamy dip.

Voilà, we have prepared our tzatziki! Before you pull out a crusty piece of baguette or fresh pita bread, you could refine your homemade tzatziki a little.

Refinement and variations of tzatziki

Your tzatziki tastes perfect as it is, don’t worry! But you can take it to a higher level with a few little things.

• Olive oil: Drizzle your tzatziki with a good dash of olive oil. I personally always do that. Not only with labneh, baba ghanoush or hummus.
• Spices as a topping: Depending on which direction you want to take your tzatziki, you can also top it with various spices. For a hint of spiciness, I recommend chili flakes, for example. For a touch of Levant, I would recommend sumac or za’atar.
• Olives & herbs: This is more about inspiration – of course you can top your tzatziki with delicious olives and more fresh herbs. This not only looks good, but also adds even more flavor.

What you can serve tzatziki with

Tsatsiki is not only a delicious dip, but also a versatile side dish that goes well with many different dishes. Traditionally, tzatziki is served with Greek dishes such as meat, vegetables and flatbread. So tzatziki not only goes perfectly with gyros and crispy chips, but also with:

• Grilled meat or fish
• actually everything from the grill
• Salads
• Wraps and sandwiches
• Potatoes and fries
• Vegetable sticks
• Falafel
• Gyros
• Flatbreads or baguettes

Storage and shelf life

Tsatsiki is a fresh product with fresh ingredients and should therefore be stored properly to maintain its quality. The delicious yogurt cream stays fresh in the fridge for up to 5 days. You can also prepare them really well the night before and serve them the next day. The dip then infuses well overnight and all the flavors intensify.

Note, however, that the longer you leave the cream to stand, the more liquid it may become.

For optimum storage, tzatziki should be stored as follows:

• In an airtight container
• In the coldest part of the refrigerator, on the bottom shelf
• Refrigerate immediately after each removal
• Avoid opening the container frequently to preserve freshness.

Now that we know all about the storage and shelf life of tzatziki, let’s summarize the key points of this article.

You make the best tzatziki yourself!

Now you know how to make delicious and authentic tzatziki really easily at home. Preparation is really super easy. You also don’t need many ingredients. Tsatsiki is more than just a dip. It’s a journey into Greek cuisine that you can take at any time. In any case, I hope you enjoy trying them out and bon appétit!

If you liked the recipe or if you have any feedback, suggestions or questions, please leave a comment.

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Recipe for tzatziki like in Greece