When two cuisines meet, the most incredible combinations are discovered. Serve Greek tzatziki with Middle Eastern spicy lamb pastries, chickpea and eggplant rice, or with the traditional slow-cooked lamb shoulder roast.
I learned this authentic traditional dip from an amazing chef in Rhodes. Yanni’s passion for food came from his grandmother. He grew up surrounded by food as his Yiayia and mum often cooked for friends and family. Together with his wife, they own Taverna Paraga in Rhodes, Greece, where mainly the locals get together to enjoy home-cooked meals. Authentic Greek tzatziki is one of the many recipes I learned from him.
Step 1.
This is the same process as making labneh (strained yogurt). To thicken the yogurt, pour into a muslin cloth or anything that resembles this. Place in a strainer for 2-3 hours in the fridge until the whey strains out and the yogurt slightly thickens.
Step 2.
Cut the cucumber in half lengthways. Remove the seeds. Grate using the large holes of a grater. Squeeze the cucumber to get rid of excess water. Set aside and continue to strain while you prepare the garlic paste.
Step 3.
You can do this step in two ways:
Using a mortar and pestle crush garlic and salt. Gradually add the olive oil turning it into a paste.
Alternatively, add the olive oil, garlic, and pinch of salt into a blender and blend until well combined.
Step 4.
Combine the cucumber, yogurt, and garlic paste. Add 1 teaspoon of white vinegar, season with salt, and stir until well combined. To serve, sprinkle with dried mint and drizzle with olive oil.
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