Tzatziki — Thick and Creamy, Because the Cucumber Gets Squeezed
Yvonne Ammann VegetarianCoarsely grate the cucumber, salt it, let stand 10 minutes and squeeze firmly by hand. Mix with 500 g Greek yoghurt, 2 crushed garlic cloves, 2 tbsp olive oil, 1 tbsp vinegar or lemon and dill. The squeezing is the whole difference between tzatziki and cucumber soup.
Tzatziki almost always comes out too thin at home, and the reason is always the same: the cucumber was not squeezed. It is 95 percent water, and that ends up in the yoghurt. Ten minutes of salting and one firm squeeze — then the tzatziki is as thick as the Greek restaurant's. With real Greek yoghurt, not 'Greek-style'.
Ingredients
- 500 g Greek yoghurt (10% fat)
- 1 piece Cucumber
- 2 pieces Garlic cloves
- 2 tbsp Olive oil
- 1 tbsp White wine vinegar
- ½ bunch Dill
- 1 tsp Salt
- Pepper
Method
- 1
Grate the cucumber
Grate the unpeeled cucumber on the coarse side of a grater. Tip into a sieve, mix with the salt and let stand 10 minutes.
- 2
Squeeze
Squeeze the cucumber firmly in batches in your hands or a clean cloth until no more water comes out. It is a surprising amount.
- 3
Mix
Mix the yoghurt with the crushed garlic, olive oil, vinegar, chopped dill and pepper. Fold in the cucumber. Taste — the cucumber has already brought salt.
- 4
Rest
Refrigerate at least 30 minutes so the garlic infuses. Serve drizzled with olive oil.
Tips
- Greek yoghurt with 10 percent fat — sold at Migros and Coop as 'Greek yoghurt' or by Total. 'Greek-style yoghurt' is thinner and makes the tzatziki less creamy.
- Tzatziki improves overnight and keeps three days. The garlic gets stronger with time — for children, one clove instead of two.
- What with: gyros, barbecued food, falafel, roast potatoes, as a dip with bread and vegetables, as a sauce in a wrap, with fish goujons instead of tartare sauce.
What can I substitute?
The quark thickens thin yoghurt enough. Or drain natural yoghurt in a coffee filter for an hour.
That is the Turkish way (cacık). Mint is fresher, dill more Greek.
Milder and fresher. In Greece vinegar is usual; lemon is the restaurant version abroad.
Nutrition per serving
Estimated from the ingredients.
Frequently asked questions
Why does my tzatziki turn watery?
The cucumber was not squeezed. It releases water into the yoghurt for hours, even if it seemed dry at first. Salt, wait 10 minutes, squeeze firmly by hand — at least 1 dl water should come out. Second reason: thin yoghurt.
Do you need to peel the cucumber for tzatziki?
No. The skin gives green flecks and bite and is no problem grated. For a pure white tzatziki, peel it. The seeds stay in — you hardly notice them once grated.
How long does tzatziki keep?
Three days in the fridge, covered. It gets more garlicky with time. Freezing does not work — yoghurt separates.
What is the difference between tzatziki and cucumber salad with yoghurt?
Texture and ratio. Tzatziki is a thick dip with lots of yoghurt and grated, squeezed cucumber; cucumber salad has cucumber slices in a thin yoghurt dressing. Both good, but not interchangeable.
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