Greek Tzatziki Recipes

Steps:

• Just mix everything up together until it is all blended and the oil has emulsified into the yoghurt/sour cream. Taste for seasoning, and add salt if you think necessary. Put in a resealable container.
• Allow to 'sit' in the refrigerator for at least 2-3 hours before using to allow the flavors to come out.
• This wonderful meze (we do not think of it as a sauce here- it is a thick 'salata') is used to counterpoint rich, bbq'd meats (like souvlaki/shish kebab), but can be used in more diverse ways.
• Place a small plate full on your dinner table for people to scoop up small amounts onto their bread (preferably crisp-baked pita).
• Fry up some zucchini or eggplant slices (dredge in flour and fried in olive oil) and serve with a dollop of tzatziki on top.
• Use as a salad dressing.
• A dip for crudites.
• Note: If I have time, I often lightly salt the grated cucumber and put in a colander to drain, then squeeze out water as per usual. This eliminates even more water.

Steps:

• Stir together olive oil, vinegar, and garlic in a bowl and let sit while you prepare the cucumber.
• Peel cucumber and cut in half lengthways; scrape out all the seeds. Grate cucumber with a cheese grater into a sieve set over a bowl. Sprinkle with salt. Strain out as much liquid as possible by pressing down in the sieve with the palm of your hand. Alternately you can wring cucumber out in a clean tea towel. Add cucumber and yogurt to the garlic mixture. Mix until well combined and season with salt to taste.

Steps:

• Grate cucumbers and allow to drain in a sieve, weighted by a heavy plate, for 15 minutes.
• Wrap grated cucumbers in cheesecloth to squeeze all remaining liquid out.
• Set grated cucumbers in a mixing bowl.
• Place garlic cloves in a mortar and sprinkle with a little salt.
• Grind into a paste and add mixture to cucumbers.
• Whisk together yogurt, vinegar, pepper, mint, and oil.
• Add yogurt mixture to cucumbers and garlic and mix all together thoroughly.
• Refrigerate until needed.

Steps:

• Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.
• Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.

Steps:

• To Prepare the Yogurt: Line strainer with cheesecloth and set over a bowl. Bowl should support strainer so it does not touch the bottom of the bowl. Put the yogurt in the strainer loosely covered, and let it drain overnight in the refrigerator.Discard the liquid and use the strained yogurt as directed.
• Combine all ingredients and refrigerate overnight before serving. Serve with pita.

Steps:

• For the chicken: Blend the turmeric and some salt with the yogurt in a large bowl and add the chicken. Toss to coat and marinate chicken for at least 10 minutes or up to 2 hours (in the fridge).
• Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for a few minutes on each side, until cooked through.
• For the vegetables: Drizzle olive oil on the onion, tomato and lemon and season with salt. Grill all until a bit charred on each side.
• For the tzatziki: Incorporate the yogurt, dill, mint, lemon juice and cucumbers. Season with salt and set aside.
• To serve, drizzle the chicken with garlic herb oil and spoon a scoop or two of tzatziki directly on top. Plate each dish with a few pieces of grilled veggies and, before serving, squeeze 1 grilled lemon half over the chicken and sprinkle with oregano.

Steps:

• Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.

Steps:

• In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt and pepper. Chill.
• BYOC: For some extra flavor, add some olive oil and some coarsely chopped fresh mint. Serve with crudities at your next party. Brush a pita with some olive oil and sprinkle za'atar on top. Bake in the oven until crispy and serve.

Steps:

• Line a strainer with a clean kitchen towel and place over a bowl. Grate the cucumber on the large holes of a box grater. Sprinkle 1 teaspoon of salt over the cucumbers and toss together by hand. Put the salted cucumber into the towel lined strainer and let sit for 10 minutes. Use the kitchen towel to squeeze out any remaining moisture.
• Stir the cucumber, Greek yogurt, garlic, lemon juice, olive oil, and 1/4 teaspoon salt together in a medium bowl until combined. Gently fold in the dill and mint. Serve drizzled with more olive oil.

Steps:

• Peel and half the cucumber lengthways. With a spoon remove the seeds from the middle. Coursely grate the cucumber and lay it on a plate. Sprinkle with a little salt and leave for 15 minutes.
• Put in a bowl the yoghurt, lemon juice, garlic and mint.
• Squeeze out the excess moisture from the cucumber with your hands and add it to the bowl.
• Mix all the ingredients together.
• Add the olive oil and stir well until it dissappears into the mixture.

Steps:

• Coarsely grate the cucumber, sprinkle with a pinch of salt and squeeze out all the liquid. Tip into a bowl with the yogurt, garlic and mint, and mix well. Great served with slow roast lamb or as a dip.

Steps:

• Place yogurt in a coffee filter or piece of cheesecloth, and place in a strainer over a dish. Let drain for 2-4 hours in the refrigerator. If using Greek yogurt you do not need to drain it, as it is already a thick consistency.
• Meanwhile, put the chopped or grated cucumber in a tea towel and squeeze to remove liquid. Discard liquid. Sprinkle with 1 teaspoon salt and mix into the cucumber. Set aside 20 minutes. Rinse a little to wash out the extra salt, if you want to. Then squeeze again to express as much liquid as possible.
• Draining the yogurt and cucumber make for a thick and authentic consistency of tzatziki sauce.
• Combine the drained yogurt and cucumber, sour cream, pinch of salt, olive oil, red wine vinegar, mint and garlic. Note: we love garlic, so I tried adding more once. It made for an overpowering and almost bitter taste, so now I stick to only 1 clove.
• Place sauce in the refrigerator for 1 hour or more to meld flavors. Stir before serving. The sauce can be stored in the refrigerator for up to one week. Makes 1 1/4 cups.

Steps:

• Place the yogurt in a bowl.
• Squeeze cucumber with your hands so that it can be drained from its juice and add to the bowl with the yogurt.
• Smash garlic cloves in a press and add to bowl.
• Add olive oil, salt and pepper and stir everything really well.
• Decorate your tzatziki with sliced cucumber or olives on top. Enjoy!

Steps:

• Sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.
• Place yogurt into a separate bowl. Dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. Mix cucumber into yogurt. Add garlic, cayenne pepper, and lemon juice; mix thoroughly.
• Stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. Adjust all seasonings to taste.
• Cover bowl with plastic wrap and refrigerate for 3 or 4 hours (or overnight). Transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.

Steps:

• For creamy Tzatziki with perfect consistency we need to avoid any excess water. The best result is achieved by peeling and de-seeding the cucumber. Then either grate of finely slice (with a vegetable peeler) and hang the cucumber in a cloth or a tea towel to squeeze out all excess liquid.
• Combine the yogurt, cucumber, lemon juice and garlic.
• Add a dash of olive oil and some salt and freshly ground black pepper to taste.
• Sprinkle with the paprika powder.
• Cover and place in the refrigerator for at least 2 hours for the flavours to fully develop.
• (Optional: just before serving roughly chop a bunch of fresh mint leaves and sprinkle on top.)

Steps:

• Mix everything together in a small bowl with a pinch of salt. (Can be made a day ahead.) Try it drizzled over slow-cooked Greek lamb with chickpea salad.