Tzatziki is like a taste of Greece in a bowl! This yummy dish is loved not only in Greece but also in Southeastern Europe and the Middle East. And, of course, it’s one of the most served and loved dips in Leros Island.
This Greek-style tzatziki is a harmonious blend of strained yogurt (usually from sheep or goat milk) mingling with cucumbers, garlic, salt, olive oil, and occasionally lemon juice. Some versions add a sprinkle of dill, mint, or parsley for an extra pop of flavor.
In Greece, we enjoy tzatziki as a meze – a delightful appetizer perfect for dipping with bread, fried eggplant, or zucchini.
The word “tzatziki” found its way into English from Modern Greek (τζατζίκι), which itself borrowed from the Turkish word “cacık.” It’s like a delicious linguistic journey!
Here is Marietta Kasti’s family recipe for you to try. A taste of tradition…
Ingredients:
- 1 cucumber
- 2 cloves garlic, minced
- ¼ cup olive oil
- 500 gr. strained yogurt
- 1–2 tbsp. red wine vinegar
- A pinch of salt
Instructions:
- Peel the cucumber, remove the seeds, and grate it into a large bowl. Season with salt and let it sit for 10 minutes.
- Wrap the grated cucumber in a towel and squeeze out excess moisture.
- In a large bowl, combine the grated cucumber, minced garlic, olive oil, yogurt, 1–2 tbsp. red wine vinegar, and a pinch of salt. Mix well until all ingredients are thoroughly combined.
- Alternatively, use a food processor to blend the garlic with the oil, then mix with the remaining ingredients using a spoon.
- Refrigerate the tzatziki and serve it cold.
Kali Orexi! (Bon appétit!)
