A recipe from Gemo
Tzatziki
A cold, thick Greek yogurt and cucumber dip with garlic, olive oil, vinegar, and fresh herbs. Serve it with bread, vegetables, grilled meat, or souvlaki.
Method
- 01
Put the grated cucumber in a sieve, sprinkle with about half of the 0.75 teaspoon salt, and let it stand over a bowl until it releases water. Squeeze it firmly with your hands or a clean towel so the dip stays thick.
⏱ 10 min
- 02
In a mixing bowl, stir the 500 g strained yogurt with the finely grated or crushed garlic, 2 tablespoons olive oil, 1 tablespoon vinegar, remaining salt, and a pinch of black pepper until smooth.
- 03
Fold in the drained cucumber, 2 tablespoons dill, and 1 tablespoon mint if using. Taste and adjust with a little more salt, vinegar, or olive oil as needed.
- 04
Cover and chill before serving so the garlic mellows and the texture firms up. Stir once more and finish with a small drizzle of olive oil if desired.
⏱ 30 min
Nutrition
