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Greek Favorite Cooking Sauce
Greek cuisine is the cuisine of Greece and the Greek diaspora. In common with many other cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine. It uses vegetables, olive oil, grains, fish, and meat, including pork, poultry, veal and beef, lamb, rabbit, and goat. Other important ingredients include pasta (for example hilopites), cheeses, lemon juice, herbs, olives, and yogurt. Bread made of wheat is ubiquitous; other grains, notably barley, are also used, especially for paximathia.
Fabulous Greek Favorite Dessert
Greek cuisine is the cuisine of Greece and the Greek diaspora. In common with many other cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine. It uses vegetables, olive oil, grains, fish, and meat, including pork, poultry, veal and beef, lamb, rabbit, and goat. Other important ingredients include pasta (for example hilopites), cheeses, lemon juice, herbs, olives, and yogurt. Bread made of wheat is ubiquitous; other grains, notably barley, are also used, especially for paximathia.
Greek Tzatziki
You're in for a treat today; this authentic Greek Tzatziki sauce recipe comes to us from the Greek island! Tzatziki is a creamy Greek yogurt sauce with cucumbers and fresh garlic. This is a versatile sauce that is the perfect accompaniment to many Mediterranean dishes. You can also slather it on your sandwiches; or simply use it as a dip with warm pita and your favorite vegetables!
This simple recipe comes together in 15 minutes. Be sure to watch the video below for how to make it!
A few important tips for best results
- To make tzatziki, start by grating the cucumber in your food processor with a pinch of kosher salt. I like to use English seedless cucumbers that have been at least partially peeled. Make sure that you drain the cucumbers very well over a mesh sieve. You can do this step ahead of time, or if you're in a rush, it's helpful to place the grated cucumber in a clean kitchen cloth or a heavy napkin and squeeze all the liquid out.
- I like to mix my actual tztaziki sauce by hand in a large bowl. First, combine the garlic with white vinegar, extra virgin olive oil, and a pinch more salt. Add the drained cucumber. Finally, stir in the strained yogurt (I use fat-free Greek yogurt, but the original recipe calls for full fat Greek yogurt.) Make sure to stir until everything is well combined.
- For best taste and texture, cover tztaziki sauce tightly and refrigerate for a couple of hours before use.
- If you're not sure you can handle this much garlic, start with half the amount of garlic the first time you try it.
- To change things up, feel free to stir in a little bit of fresh dill or mint (about 1 tablespoon o so should be sufficient)
Ways to Use Tzatziki
Tzatziki sauce is versatile; there are so many ways to enjoy it. For an easy appetizer or snack, I love to serve Tzatziki with warm bread and sliced vegetables. But it makes a perfect topping for Mediterranean-style baked potato; or next to stuffed snapper or pan-seared trout; lamb chops; chicken souvlaki; shawarma and more! I also use it simply as a sandwich spread.
Make ahead and Storage Instructions
You can make tzatziki sauce ahead of time. It's best to store it in the fridge in a tightly-covered glass container. Use it within 2 to 4 days.
