Tzatziki

Name: Tzatziki
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: Greek yogurt 1 ¾ cup; Cucumbers 1; Garlic 2 cloves; Extra virgin olive oil 1.4 tbsp; White wine vinegar 2 tsp; Fine salt to taste

115.3

Calories per serving

Vegetarian
Gluten Free

Energy Kcal 115.3
Carbohydrates g 5.1
of which sugars g 3.6
Protein g 8.3
Fats g 6.8
of which saturated fat g 1.7
Cholesterol mg 0.4
Sodium mg 290

Difficulty: Very easy
Prep time: 10 min
Serving: 4 persone
Cost: Very low
Note + 1 h to drain the cucumbers and 2-3 h of rest in the refrigerator

PRESENTATION

Tzatziki is one of the most famous sauces worldwide, and not by chance: with its fresh and tantalizing flavor, it can transform a simple crudité into a delightful appetizer, and it goes very well with simple fish and meat dishes, like the famous souvlaki or the indispensable gyros! Widespread in Greece, the Balkans, and the Middle East, tzatziki sauce is mainly made with Greek yogurt, cucumbers, and garlic, but to obtain the right consistency it's necessary to pay attention to the type of yogurt: for this reason, we recommend you prefer authentic Greek yogurt, characterized by a high percentage of fat. Serve tzatziki with triangles of pita and even a simple dinner with friends will again taste like vacation!

INGREDIENTS: Greek yogurt 1 ¾ cup (400 g); Cucumbers 1; Garlic 2 cloves; Extra virgin olive oil 1.4 tbsp (20 g); White wine vinegar 2 tsp (10 g); Fine salt to taste

Preparation

How to prepare Tzatziki

To prepare the tzatziki sauce, first wash and remove the seeds from the cucumber, if present. Then grate the cucumber with a coarse grater, without removing the peel 1. Transfer the grated cucumber to a strainer placed over a bowl 2 and let it rest for at least an hour, so that it loses its vegetation water 3.

After this time, peel the garlic cloves and remove the core with a knife 4, then finely chop them 5 by crushing them with the blade of the knife until you obtain a sort of cream 6. Alternatively, you can use a mortar and pestle.

Pour the yogurt into a bowl, adjust with salt 7 and add the oil 8 and the vinegar 9, alternating between them, then mix well.

Now squeeze the cucumber pressing with the back of a spoon 10 to eliminate all the vegetation water 11 and add it to the yogurt 12.

Finally, add the garlic cream 13 and stir again 14. Let your tzatziki sauce rest in the refrigerator for 2-3 hours to allow the flavors to blend together optimally 15!