Tzatziki is one of the most known Greek dips.  It is made with strained full fat Greek yoghurt, grated cucumber, olive oil and garlic.  I have seen a lot of recipes in which they add dill or lemon or vinegar in the tzatziki.  If you ever visit Greece you will see that neither dill nor lemon or vinegar 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.

In Cyprus, mint is added and it is called talatouri.

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
• ½ big cucumber grated
  
• Sprinkle dried mint on top (optional) they do this in Cyprus

Directions

1. Peel the cucumber, (remove seeds, if any, with a spoon), shred the cucumbers, then squeeze to drain excess liquid.
2. Peel and pound the garlic together with the salt.
3. Add to cucumber as well as oil and yoghurt and mix all ingredients together.
4. Refrigerate at least 30 minutes before serving, always keeping it covered to avoid smell in fridge.

In Cyprus we sprinkle 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.

Talatouri

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Fetatziki

Tags: appetizers, Dip, Mezedes, Sauces