Prep 10 mins
Cook 0 mins
This well-known Greek 'meze' is good in so many different ways...read on...
- 1 pint sour cream (or Greek-style super thick yoghurt)
- 1 English cucumber, peeled, grated on a box grater, salted lightly for 5 minutes and squeezed between the hands to remov (the long, thin, almost seedless kind)
- 3 garlic cloves, mashed to a paste
- 1⁄3 cup olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon minced fresh dill (optional)
- Just mix everything up together until it is all blended and the oil has emulsified into the yoghurt/sour cream. Taste for seasoning, and add salt if you think necessary. Put in a resealable container.
- Allow to 'sit' in the refrigerator for at least 2-3 hours before using to allow the flavors to come out.
- This wonderful meze (we do not think of it as a sauce here- it is a thick 'salata') is used to counterpoint rich, bbq'd meats (like souvlaki/shish kebab), but can be used in more diverse ways.
- Place a small plate full on your dinner table for people to scoop up small amounts onto their bread (preferably crisp-baked pita).
- Fry up some zucchini or eggplant slices (dredge in flour and fried in olive oil) and serve with a dollop of tzatziki on top.
- Use as a salad dressing.
- A dip for crudites.
- Note: If I have time, I often lightly salt the grated cucumber and put in a colander to drain, then squeeze out water as per usual. This eliminates even more water.
Excellent. I used lemon juice in place of vinegar & added crumbled feta. Served on gyros with sliced yellow & red bell pepppers. Thanks for sharing!
I love tzatziki and I love trying new recipes. This one was exceptional with a delicious flavor. I have never added oil or vinegar in any other recipes and maybe that is what made this taste so good. I did cut the recipe in half though and opted out of the dill weed. When we had it I felt it needed a bit of salt and realized I forgot to put it in the mix the night before when I made it. It is amazing how much water is in a cucumber !! Yummy stuff Evelyn, will be making this one again. Made it to go with Dolmas-Grape Leaves Stuffed With Fragrant Rice and Keftedes ( Greek Meatballs) and Greek Antipasto and everything worked out fantastic. Thanks for sharing Evelyn..
This was very nice to use with dinner tonight (Di Neal's Shawarma recipe). I decided to do as chia did, and made two very small small batches of this, one using sour cream and one using thick yogurt...and I found that the yogurt was much more to my liking than the sour cream. :-) This was very tasty and I will make it again. I too enjoyed the addition of the vinegar, and I used dry dill, not fresh, as that was all I had on hand. Thanks for the recipe :-)