One food writer shared her secret family recipe for making the best tzatziki dip that’s creamy and full of flavour
Greek cooking is renowned for its fresh and vibrant dishes, where verdant herbs, tangy citrus fruits, and premium olive oil form the foundation of countless recipes. Tzatziki encompasses all these elements, alongside creamy yoghurt and cucumber, amongst other seasonings, reports the Express.
It’s simple to prepare in just a few minutes with a straightforward ingredient list, but one Greek food expert insists nothing compares to her genuine family recipe. Culinary writer Georgina Hayden said: “It’s cooling, punchy, and addictive…for Greeks and Cypriots, there aren’t many meals where a bowl of tzatziki doesn’t make a welcome appearance.”
The velvety dip is typically paired with gyros, kebabs, or featured as part of a meze spread, though that’s beside the point when it comes to the recipe, observes Georgina. She explained that, regardless of how you opt to present it, it must be thicker than most recipes recommend, according to her mum’s genuine Greek recipe.
Georgina revealed that during her childhood, her yiayia (grandmother), Martha, would prepare a pot of taramosalata, while her mum crafted tzatziki.
“Those were the rules. Both ladies are famous for their dips. Make this for your friends and family, and you too can be famous for your tzatziki. It’s a good accolade to have,” she said.
Creating the “best of the best tzatziki” is straightforward. You require the proper ingredients (full-fat Greek yoghurt, cucumber, garlic, dried mint, black pepper, flaky salt, olive oil, fresh lemon juice), and a spare 15 minutes to drain the yoghurt before anything else.
Georgina’s family recipe follows a straightforward principle: season the yoghurt with a couple of generous pinches of flaky sea salt, then transfer it into a fine-mesh sieve positioned over a bowl.
The yoghurt should be left to drain for a minimum of 15 minutes or refrigerated overnight. The Bon Appétit food writer explained: “The longer you leave it, the creamier your tzatziki will be.”
Once the strained yoghurt is ready, transfer it into a large mixing bowl and rinse the sieve. For additional creaminess, you can line the sieve with cheesecloth before straining the yoghurt.
A simple principle applies to the cucumber, which is naturally extremely watery. Cut one cucumber lengthwise and remove the seeds, then grate the cucumber using a box grater and place into the sieve.
Mix in an additional half teaspoon of flaky sea salt and leave for one hour to drain, stirring periodically to help remove excess moisture.
Best Greek tzatziki recipe
Ingredients
- 454-500g container of full-fat Greek yoghurt
- One garlic clove, peeled and grated
- Flaky sea salt
- One cucumber
- One tsp dried mint
- Black pepper
- Two tbsp extra-virgin olive oil
- Juice 1/2 lemon
- Fresh mint to serve (optional)
Method
Add half a teaspoon of flaky salt to the yoghurt and strain as instructed. Slice the cucumber and scoop out the seeds, then grate, add half a teaspoon of salt and drain as instructed.
Stir the cucumber into the yoghurt, then peel and finely grate one garlic clove into the mixture. Add one teaspoon of dried mint and a generous grinding of black pepper.
Drizzle in two tablespoons of olive oil and add the lemon juice. Stir everything to combine and season to taste before serving with an extra drizzle of oil and some mint.
Keep in a container in the fridge for up to three days.
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