Tsatsiki is a Greek yogurt dip made with cucumber, dill, garlic, and Greek yogurt. It can be used as a dip or appetizer and is traditionally served with souvlaki. It can be easily made at home and is also used in Indian and Middle Eastern cuisine.
Tsatsiki, or tzatziki, is a spicy Greek yogurt dip that can also double as an appetizer or dip. Many people who have tried Greek cuisine are familiar with tsatsiki, as it is the classic accompaniment for souvlaki, a very classic Greek food. The gravy is tangy with a hint of sweetness and an extra kick from the garlic that is traditionally added. Some markets sell packaged tsatsiki, but it’s also very easy to make at home.
The main components of tsatsiki are Greek yogurt, cucumber and dill. Greek yogurt is a naturally thick and tangy yogurt with a very rich flavor. Some markets sell Greek yogurt, but if Greek yogurt isn’t available in your area, you should use full-fat, full-fat yogurt as thick as possible. To make the yogurt even thicker, line a colander with cheesecloth and pour the yogurt into the colander. Allow the colander to sit, refrigerated, overnight, with a bowl underneath to collect the liquid from the yogurt.
This hot sauce actually gets better with overnight storage, as this allows the flavors to blend more evenly. Cooks can mix up a batch before a Greek-style dinner, allowing themselves to focus on the main courses on the day of the dinner, or they can keep a small tub of tsatsiki around for a snack. Besides pairing with souvlaki, tsatsiki can also be used as a dip for bread or vegetables, or eaten as an appetizer. It can also be served with Indian and Middle Eastern foods; many of these cultures have a version of a spicy yogurt dip to eat with falafel, shish kebabs, spicy curries, and other foods.
To make a small batch of tsatsiki, start by peeling and halving a cucumber so you can scrape out the seeds. Shred the cucumber with a sharp knife or scrape it, then salt it and put them in a colander in the sink to let the liquid drain into the cucumber. Finely chop two cloves of garlic in a medium-sized bowl; you can also grate the garlic or force it through a garlic press. Add a tablespoon of oil and a tablespoon of lemon juice or vinegar, depending on personal taste, then mix in two cups of yogurt.
Squeeze the cucumber shreds in your hand or through cheesecloth to extrude the liquid, and add them to the yogurt mixture. Mix the tsatsiki thoroughly and add salt and pepper to taste. You can also add a small amount of chopped fresh dill or mint for added flavor, although some people find this unnecessary. The cucumber-yoghurt dip is traditionally served cold; if possible, refrigerate it for at least two hours before serving to allow the flavors to soften and settle, and taste it before serving to make any last-minute changes as needed.
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