Tzatziki with goat yogurt

Ingredients

• 250 ggoat yogurt
• ½cucumber, coarsely grated
• 3 clovesgarlic
• to tastefresh dill or dried dill
• to tastesalt and pepper

Instructions

1. 1

   Drain the cucumber

   Coarsely grate the cucumber, sprinkle it with some salt and leave it to drain in a sieve for about 15 minutes.

2. 2

   Combine yogurt

   Put the goat yogurt in a bowl. Squeeze any remaining liquid from the cucumber, then add the cucumber to the yogurt.

3. 3

   Add dill and seasoning

   Snip the dill finely with scissors over the bowl, then season with a little pepper and salt.

4. 4

   Mix in garlic

   Press the garlic cloves through a garlic press into the bowl and mix everything well. If using regular thick Greek yogurt instead of goat yogurt, you can optionally add a little olive oil.

What is tzatziki?

Tzatziki is a Greek yoghurt dip or sauce traditionally made with cucumber, garlic and herbs. Its cool, tangy flavour makes it a useful contrast to warm, savoury foods.

This version uses goat yogurt, which brings its own distinctive tang. Draining the cucumber helps keep the mixture thick rather than watery.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 10g protein, 16g carbs, 12g fat.

Most of the protein and fat come from the goat yogurt, while the cucumber and garlic contribute a small amount of carbohydrate. Serve it with vegetables or a protein-rich main alongside bread or potatoes for a more balanced plate.

Choosing the ingredients

Goat yogurt: use plain yogurt, since flavoured varieties would change the savoury balance. A thick texture gives the finished dip more body.

Dill: fresh dill gives a fragrant, green flavour, while dried dill is a convenient alternative. Add either to taste, as the recipe gives no set quantity.

Getting the cucumber right

Salt and drain: grating the cucumber coarsely gives it some texture, and the 15-minute draining time lets excess liquid escape.

Squeeze well: press out the remaining liquid before adding the cucumber to the yogurt. This helps prevent the dip from thinning as it sits.

Balancing the garlic

Freshly pressed garlic spreads through the yogurt evenly and gives the dip its savoury bite. The recipe uses three cloves, so mix thoroughly to distribute them.

Season gradually: the cucumber has already been salted, so taste before adding more salt. A little pepper rounds out the flavour.

Texture and timing

The only timed stage is draining the cucumber, which takes about 15 minutes. Once the ingredients are combined, the tzatziki is ready to serve.

Look for a thick, spoonable mixture with visible flecks of cucumber and dill. If it seems loose, drain or squeeze the cucumber more thoroughly next time.

How to serve it

Serve the tzatziki with baked potatoes or spread it on a slice of bread, as suggested in the recipe. It also works as a cool accompaniment to a savoury meal.

For a fuller plate, pair it with a source of protein and vegetables; the dip itself is mainly yogurt with a modest amount of cucumber.

Recipe notes & tips

• Leave the grated cucumber in the sieve for the full 15 minutes.
• Squeeze the cucumber firmly before mixing it into the yogurt.
• Use plain, thick goat yogurt for a substantial dip.
• Add salt cautiously because the cucumber has already been salted.
• Snip fresh dill directly over the bowl to keep the preparation simple.

Variations

• Use dried dill: Add it to taste in place of fresh dill.
• Try Greek yogurt: Use plain thick Greek yogurt instead of goat yogurt.
• Add olive oil: A little is optional when using regular thick Greek yogurt.
• Adjust the garlic: Use fewer cloves for a milder flavour.
• Change the serving: Offer it with baked potatoes or bread.

Common mistakes to avoid

• Skipping the draining: The cucumber can thin the dip; leave it in a sieve for about 15 minutes.
• Leaving excess liquid: Squeeze the cucumber before adding it to the yogurt.
• Over-salting: The cucumber is salted during draining; taste before seasoning further.
• Uneven garlic: Press the cloves and mix well so the flavour is distributed.
• Using flavoured yogurt: Choose plain yogurt to keep the dip savoury.

How to store

Cover and refrigerate any leftovers, and use them within 2 days. Stir before serving; this dip is best served cold rather than reheated.

Frequently asked questions