Tzatziki

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. If your yogurt is not very thick, strain it in a muslin-lined sieve over a bowl in the fridge for 2 hours.

   Mark done Start 2 hr timer

2. Halve the cucumber lengthways and scrape out the watery seeds with a teaspoon, then grate it coarsely.

   Mark done

3. Toss the grated cucumber with the salt and leave in a sieve for 20 minutes.

   Mark done Start 20 min timer

4. Squeeze the cucumber hard in a clean tea towel until barely any liquid comes out. This step is the whole recipe.

   Mark done

5. Mix the squeezed cucumber into the yogurt with the garlic, olive oil, vinegar, herbs and pepper.

   Mark done

6. Refrigerate for at least 1 hour so the garlic mellows and the flavours settle.

   Mark done

7. Serve in a shallow bowl with a well of olive oil poured into the centre and a little extra dill.

   Mark done

Chef’s Tips

• Grate the garlic on a microplane rather than chopping it, so it disperses instead of appearing in harsh bites.
• Made a day ahead, the garlic softens considerably. Made an hour ahead, it bites.
• A pinch of sugar balances an unusually sharp yogurt.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Ouzo with ice and water
• Serve with warm pita, souvlaki or grilled vegetables
• Excellent alongside spanakopita

Storage & Reheating

Refrigerate 4 days. It may release a little liquid — pour it off and stir. Do not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.