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How To Make Tzatziki: Leyla Kazim Around The World Recipe Roundup Step-By-Step

This document provides a recipe for making tzatziki, a Greek and Turkish yogurt-cucumber dip. It involves grating cucumber and salting it to remove excess liquid before mixing it with strained Greek yogurt, olive oil, garlic, fresh dill and mint. The key steps are salting the cucumber to drain liquid, using thick strained yogurt, and finely chopping fresh herbs to fold into the mixture. Tzatziki is served as a dip with warm pita bread, vegetables or alongside grilled meats.

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aranicki8587
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158 views2 pages

How To Make Tzatziki: Leyla Kazim Around The World Recipe Roundup Step-By-Step

This document provides a recipe for making tzatziki, a Greek and Turkish yogurt-cucumber dip. It involves grating cucumber and salting it to remove excess liquid before mixing it with strained Greek yogurt, olive oil, garlic, fresh dill and mint. The key steps are salting the cucumber to drain liquid, using thick strained yogurt, and finely chopping fresh herbs to fold into the mixture. Tzatziki is served as a dip with warm pita bread, vegetables or alongside grilled meats.

Uploaded by

aranicki8587
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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How to make tzatziki

By Leyla Kazim • May 13, 2016 • In Around the world, Recipe Roundup, Step-by-step

A firm favourite at summer picnics, al


fresco dinner parties and smoking
barbecues across the land, there’s more
to making the much-loved dip tzatziki
that many may realise – it’s not just a
case of combining cucumber with
yoghurt.

Also known as cacık in Turkey and North


Cyprus, this staple in Turkish and Greek
cuisine is used to accompany mezze and
warm bread, served as a more liquid
sauce alongside grilled meats and salads. Assembled from just a handful of ingredients and
requiring no cooking or equipment, what the perfect tzatziki recipe does call for is a little time.

An essential step is removing the liquid from the grated cucumber to prevent the yoghurt from
becoming diluted and thin, which would affect both the flavour and texture. This is best
achieved as described below, where the salt helps to extract the juice. Another key point is to
use thick and strained yoghurt for an authentic texture – runny Greek yoghurt is more suitable
if you want to achieve a sauce.

HOW TO MAKE
TZATZIKI
Serves 4 to 6 as a starter

½ a large cucumber
2 cloves of garlic
2 tablespoons quality extra virgin olive oil
1 x 500g tub of strained Greek yoghurt
1 small bunch of fresh dill
a few sprigs of fresh mint
1 lemon
optional: 1 teaspoon dried mint
1. Slice the cucumber in half lengthways
and cut or scrape out the seeds – this is
where most of the water content is. Grate
the remaining cucumber.

2. Place the grated cucumber in a sieve, rest


it on a bowl and add some sea salt. Give it a
stir, and leave to drain for a few hours, or
overnight in the fridge. Stir now and again,
helping it along by pushing the liquid out
with a spoon.

3. In the meantime, peel and finely grate or


crush the garlic, then combine with the oil
in a large bowl. You can allow this to sit for
a few hours to mellow out the pungency,
but it’s not essential.

4. When most of the liquid has drained


from the grated cucumber, spread it out
over a tea towel and pat dry. Combine with
the garlic mixture, then stir through the
yoghurt until evenly distributed.

5. Finely chop the dill and mint leaves, then


fold through the yoghurt mixture along with
a squeeze of lemon juice and the dried mint
(if using). Season with salt to taste.

6. Serve with warm pita or Turkish bread


and crudités, or alongside salad and grilled
meats.

If you want to get creative, feel free to pep


up your tzatziki with paprika or sumac, or and a punch with slices of fresh chilli. Dress with a
flourish of the chopped herbs and a drizzle of olive oil.

Serve alongside this gorgeous Greek chicken with herby vegetable couscous or with traditional
Greek souvlaki kebabs for a delicious summertime barbecue option.

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