Tzatziki
A sauce made of strained yogurt (usually sheep's or goat's milk), cucumber, garlic, salt, olive oil, sometimes with lemon juice, dill, mint, or parsley.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Thalassa Culinária Grega Mediterrânea
Tzatziki's origins are rooted in the culinary traditions of the Eastern Mediterranean and the Middle East. Similar yogurt-based dips have been enjoyed for centuries, evolving with the availability of local ingredients like cucumbers and garlic.
Tzatziki is a staple in Greek cuisine, deeply intertwined with the culture of hospitality and sharing. It's a ubiquitous condiment, enjoyed in countless ways and representing the simple, fresh ingredients of the region.
Meze Culture
Tzatziki is a key component of the Greek meze, a selection of small dishes served as appetizers or shared as a communal meal. Sharing meze is a central aspect of Greek social gatherings.
Summer Refreshment
Due to its cooling properties, tzatziki is particularly popular during the hot summer months, providing a refreshing counterpoint to grilled meats and other savory dishes.
Family Recipes
Many Greek families have their own treasured tzatziki recipes, passed down through generations, with variations in the type of yogurt used, the amount of garlic, and other subtle nuances.
Tzatziki offers a refreshing and cool blend of flavors, characterized by the tang of yogurt, the crispness of cucumber, the pungency of garlic, and the aromatic freshness of dill.
The primary flavor profile comes from thick, strained yogurt, traditionally sheep's or goat's milk yogurt, lending a creamy, tangy base. Grated or finely diced cucumber provides a cool, refreshing counterpoint and textural element. Garlic adds a pungent, savory note, balanced by the fresh, herbaceous aroma of dill. Olive oil contributes richness and further enhances the flavors. Lemon juice or vinegar can be added for extra tang.
Drain the Cucumber
Grated cucumber releases a lot of water, which can thin out the tzatziki. Squeeze out the excess moisture before adding it to the yogurt to maintain a thick and creamy texture.
Use Good Quality Yogurt
The quality of the yogurt greatly impacts the flavor. Use thick, strained Greek yogurt (preferably full-fat) for the best results. If using regular yogurt, strain it through cheesecloth to remove excess liquid.
Mince the Garlic Finely
Finely minced or grated garlic ensures that its flavor is evenly distributed throughout the dip and prevents large, overpowering pieces.
Let it Rest
Allowing the tzatziki to sit in the refrigerator for at least 30 minutes, or even better, a few hours, allows the flavors to meld together and intensify.
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