Tzatziki is an appetizer, called mezes in Greek,  made from Greek strained yoghurt, cucumber, garlic and olive oil, usually served with pitta bread and as served as  a mezes.  In Cyprus, mint is added and it is called talatouri.

I have seen a lot of recipes in which they add dill, oregano or lemon or vinegar in the tzatziki.  If you ever visit Greece you will see that neither dill nor lemon or vinegar or oregano is added in any Greek tzatziki.

Greek cucumbers do not have seeds in them, so depending on what kind of cucumbers you are using, you may need to remove the seeds.

How to make real Greek Tzatziki

Preparation time: 10 minutes

Ingredients

• 1 full fat strained Greek yoghurt  (250 grams)
• 1 tablespoon extra virgin olive oil
• 1 (or more) pounded cloves of garlic
• ½ teaspoon salt
• 2 small cucumbers grated
  
• 1 tbsp dried mint sprinkled on top (optional)
  

Directions

Peel the cucumber, (remove seeds, if any, with a spoon) and using a box grater, grate the cucumber.

Put the cucumber in a colander and squeeze to drain excess liquid.
Peel the garlic and use a mortar and pestle to pound it together with the salt.
Add to cucumber as well as oil and mix well to combine.  Then add the yoghurt and mix all ingredients together.
Refrigerate at least 30 minutes before serving, always keeping it covered to avoid smell in the refridgerator.

For an extra flavour, sprinkle some dried mint on top.

Tip: If you do not have drained yogurt, place the yogurt in a large square of double cheesecloth. Tie the cheesecloth over the sink and let any excess liquid drain for about 4 hours.

You may also like:

Purslane or Carrot Tzatziki

Fetatziki

Tags: appetizers, Dip, How to.., Mezedes, mezzes, Sauces, talatouri, Tzatziki, video, Yoghurt