Wait there’s actually a T in that word?
I can’t even count how many times I have made this white greek sauce. Simply because each time we grill out and my sister and future brother in law come over, they ALWAYS request it. Not what type of main dish we’re eating or what sides I’m making but instead this white greek sauce. I’m beginning to wonder if they go through withdrawals in the winter because I only make it in the summer so when the season rolls around don’t be surprised if you see tzatziki coming out of my ears.
I took this picture of Nabely when we were outside on the courtyard while the boys were grilling or playing catch or just doing boy stuff. She took a break from chasing my daughter and I happened to think she looked so pretty sitting on the steps. Of course, she wasn’t amused by me since I’m always with a camera (or phone) snapping pictures.
I call this picture, ‘Mmmmm tzatziki’. Has a nice to ring to it, don’t you think? Her expression says it all, right?
Anyways, the recipe is very simple and can not only be used as a dip but Danny and I (if there’s any leftover) like pairing it with grilled chicken gyros .
It took some time for me to perfect this white greek sauce and I noticed it’s about certain details. The key is making sure the greek yogurt is thick. I like to strain it through a wire mesh with a napkin on top to make sure the actual yogurt doesn’t go through. Doing this step (I prefer making it the night before I serve) ensures the sauce won’t be watered down later. If you can’t do it overnight, then try and make it a couple hours beforehand (you won’t be sorry!).
See the difference? That’s a lot of excess liquid!
Now go make it!
- 3 cups of Greek yogurt
- 1 english seedless cucumber (the one that come already wrapped)
- 2 tablespoons of lemon
- 1/2 cup of fresh dill (chopped finely)
- 1/4 cup of fresh mint (chopped finely)
- 2 large garlic cloves
- 2 tablespoons of oil olive
- 1 tablespoon of sugar or honey
- 1 teaspoon of salt
- Place a double mesh sieve over a bowl (making sure it doesn't touch the bottom). Place a paper towel on the sieve and pour the Greek yogurt on top of the paper towel. This will help thicken the Greek yogurt and makes a big difference when you make the sauce. Place the bowl in the fridge overnight to let the yogurt drain.
- The next day take out the sieve and dump the water out of the bowl. Dump the yogurt back into the bowl (See how much thicker it is?). Next grab your cutting board and the cucumber. Slice the cucumber lengthwise. Even though it's supposed to be seedless there's still a good amount. Grab a small spoon and run the spoon down the middle to take out the seeds. Once you finish deseeding the cucumber slice the halves in halves (you should have 4 strips). Chop the cucumber finely and put it in a colander for now.
- Grab the two garlic cloves and grate each one with a micro plane grater over the yogurt. Next add your herbs (dill and mint), sugar (or honey if using), olive oil, salt and lemon juice. Mix it really well so you see the specks of herbs throughout the yogurt. Add the cucumbers and mix until combined. Taste and see if you feel it needs more salt or even sugar.
- Serve immediately or store in fridge for up to 3 days.
- Serve with celery, carrots, pita bread or naan bread