Tzatziki

Ingredients

• 1/2cucumber
• 1/2 tspsalt
• 200 ml (2 dl; 200 g)Turkish yoghurt
• 1garlic clove, pressed or finely grated
• 1 ml (1 krm)black pepper

Instructions

1. 1

   Salt the cucumber

   Coarsely grate the cucumber and put it in a sieve. Sprinkle with the salt and leave for about 15 minutes.

2. 2

   Mix and chill

   Squeeze out the cucumber juice, then mix the cucumber with the yoghurt. Season with the garlic and freshly ground black pepper, and chill.

What is tzatziki?

Tzatziki is a Greek dip made with yoghurt, cucumber and garlic, and is also popular across Mediterranean cooking. Its cool, tangy character makes it an easy match for grilled or simply cooked foods.

This version keeps the ingredient list short. Salting and draining the cucumber helps the yoghurt stay thick rather than watery.

Nutrition and macros by portion

The nutrition label shows one serving as written: 64 calories, 2g protein, 2g carbs, 5g fat.

The yoghurt contributes most of the protein and fat, while the cucumber adds a little carbohydrate; the garlic and pepper contribute very little. Pair a serving with a source of fibre, such as wholemeal bread or vegetables, to make it part of a more filling plate.

Why salt the cucumber?

Draw out moisture: grated cucumber holds plenty of water, which can thin the dip as it sits. The salt helps release some of that liquid before the cucumber meets the yoghurt.

Give it time: leave the salted cucumber in the sieve for about 15 minutes, then squeeze it well before mixing.

Choosing the yoghurt

Thick yoghurt: Turkish yoghurt gives the dip a creamy body that holds the grated cucumber. If using a thinner yoghurt, drain it first so the finished tzatziki does not become loose.

Balancing the garlic

Fresh garlic: press or finely grate the clove so it distributes evenly through the yoghurt. Its flavour grows more noticeable as the dip rests, so taste before adding any extra.

Texture and chilling

Keep some texture: coarsely grated cucumber gives the dip a little bite, while squeezing away excess juice keeps it creamy. Chill the mixture before serving so the flavours can settle.

What to serve with it

As a dip: serve tzatziki with bread, or alongside fish, meat or chicken. It also works as a cool contrast to warm, savoury dishes.

Recipe notes & tips

• Use a coarse grater to keep some cucumber texture in the dip.
• Let the cucumber drain for the full 15 minutes before squeezing it.
• Squeeze the cucumber over the sieve or a bowl to remove as much liquid as practical.
• Grind the black pepper freshly for a more pronounced aroma.
• Chill the finished dip before serving.

Variations

• Add lemon: stir in a little lemon juice for a brighter, tangier dip.
• Use fresh herbs: fold in chopped dill or mint for an herbal note.
• Make it milder: start with half the garlic clove and add more to taste.
• Add olive oil: drizzle a little over the top just before serving.
• Serve as a sauce: spoon it alongside grilled vegetables or potatoes.

Common mistakes to avoid

• Skipping the draining: excess cucumber water can make the dip runny; salt it, leave it for about 15 minutes and squeeze it well.
• Mixing in wet cucumber: press out the juice before combining it with the yoghurt.
• Using thin yoghurt: the dip may lose its body; choose thick yoghurt or drain it first.
• Adding too much garlic at once: its flavour can intensify as the dip rests; begin with one clove and taste.
• Serving it straight away: chilling gives the flavours time to come together.

How to store

Keep the tzatziki covered in the refrigerator and use it within 2 days. Stir before serving if any liquid has separated; it is best served chilled rather than reheated.

Frequently asked questions