Zaziki, tzatziki, tzatsiki or tsatziki – not only does everyone spell it differently, everyone also has a slightly different recipe. According to the Duden dictionary, it’s tzatziki in German and tsatziki in Latin letters in Greek. I brought my first tzatziki recipe back from Crete in the 90s.
I always make tzatziki with yoghurt, vinegar and dill. I peel and salt the cucumber beforehand. Then I let the cucumber rasps drain for 30 minutes before adding them to the yoghurt.
Ingredients
1 cucumber
400 g firm yoghurt
30 ml (Cretan) olive oil
20 ml vinegar
5 cloves of garlic
2 tbsp freshly chopped dill
3-4 black olives
Salt
Wash the cucumber thoroughly, cut it in half lengthwise and remove the seeds with a teaspoon.
Roughly grate the cucumber, salt it and let it sweat for 30 minutes so that the water that escapes does not end up in the tzatziki.
Rinse the cucumber well and drain well.
Mix the yoghurt with the olive oil, cucumber flakes and finely chopped dill.
Peel and press or finely dice the garlic. Add salt and pepper and leave to marinate in the refrigerator for 2 hours, preferably overnight.
Season again before serving.
Even after two to three days, the tzatziki tastes great with potatoes, Mediterranean vegetables, baguette or grilled meat.
Serve
Before serving, pour into a cazuela or small bowl and garnish with black olives.
More ideas and suggestions for dips, pesto, spreads and chutney can be found under the link.
Please send questions and suggestions to: wirtz@lecker-wirtz.de
Good luck wielding the wooden spoon!
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Zaziki, Tzatziki, Tsatsiki oder Tsatziki?.
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