Fresh Greek Tzatziki
Cool and refreshing, this creamy Tzatziki recipe is a perfect balance of tangy yogurt, crisp cucumbers, and zesty garlic. With a touch of smoked paprika and optional fresh mint leaves, this dip is a delightful addition to any summer spread. The key to achieving the ideal texture lies in properly preparing the cucumbers to release excess water. So grab your ingredients, follow the simple steps, and get ready to enjoy this flavorful dish in no time.
— Constant Cookbook
Ingredients
- 350g Greek yogurt (or plain full-fat yogurt)
- 2 large cucumbers
- 2-3 tbsp lemon juice
- 4 garlic cloves, crushed
- extra virgin olive oil
- 1/2 tsp smoked paprika powder
- salt and pepper to taste
- a handful of fresh mint leaves (optional)
Instructions
- For creamy Tzatziki with perfect consistency we need to avoid any excess water. The best result is achieved by peeling and de-seeding the cucumber. Then either grate of finely slice (with a vegetable peeler) and hang the cucumber in a cloth or a tea towel to squeeze out all excess liquid.
- Combine the yogurt, cucumber, lemon juice and garlic.
- Add a dash of olive oil and some salt and freshly ground black pepper to taste.
- Sprinkle with the paprika powder.
- Cover and place in the refrigerator for at least 2 hours for the flavours to fully develop.
- (Optional: just before serving roughly chop a bunch of fresh mint leaves and sprinkle on top.)
Yield
Serves 4
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