21 March 2023
Easy Tzatziki recipe
Is there such a thing as an authentic tzatziki recipe? If you know anything about Greece and its people, you know that each region leaves its own stamp on traditional recipes. Sometimes it’s as simple as the addition of a herb. You can add dill to your Easy Tzatziki and while it will still be delicious, it may not be everyone’s cup of tea. In some regions they add a bit of red wine vinegar, others lemon juice. There are lots of options however I am taking it down to the bare basics.
Three ingredients are all anyone really needs to make yummy Easy Tzatziki. Which is a chunky dip by the way, never a ‘sauce’. Easy Tzatziki is the perfect accompaniment to chicken or meat served grilled, fried or roasted, and is particularly suited to lamb.
The Greek-style yoghurt we use in Australia is made from cow’s milk however authentic Greek yoghurt is made from sheep’s milk. That’s how the Greek-Australian diaspora has adapted the recipe for our region!
I recommend making your Easy Tzatziki at least 8 hours before you need it, to allow the flavours to really set in.
- 1 cup or 1 single-serve tub of Greek-style yoghurt
- ½ diced Lebanese cucumber (skin on)
- 1 large clove of garlic (or 2 medium), minced (preferably purple)
Mix together. Optional: Garnish with a drizzle of extra-virgin olive oil, kalamata olive(s) and parsley or mint as shown in the image above if serving at a dinner party or BBQ
- 1kg of Greek-style yoghurt
- 4-5 large cloves of garlic (or equivalent medium), minced (preferably purple)
- 2 diced Lebanese cucumbers (skin on)
Mix and store. Easy Tzatziki will keep in an airtight container (preferably glass) in the fridge for a couple of weeks thanks to garlic’s antimicrobial and antifungal properties.
Main nutritional benefits: Yoghurt is an excellent source of calcium, protein, and probiotics (some even have added prebiotics). Cucumber provides dietary fibre for bowel health and bulk for satiety. Garlic contains antioxidants that protect against oxidative damage.