Tzatziki sauce – The Greek legend
Tzatziki is a word that is constantly being mispronounced by lovers of Greek food. But despite that, it’s one of the things people just love ordering when they come to visit Greece. And when they go back home, all they want is a taste of this divine dip. But is it easy to prepare it at home, far away from Greece where the ingredients are not quite easy to find? Well, since there’s Greek yoghurt everywhere, it should not be that difficult. But have in mind, nothing beats Goat or Sheep yoghurt when it comes to health!
Tourists love it, Greeks adore it
Whoever visited Greece enjoyed the variety of traditional Greek food served with various dips. This allowed them to come across different tasty Mediterranean plates and ideas. Among these plates, Tzatziki sauce deserves a special place. Tzatziki is famous for its exquisite taste and versatile combining with many foods. It’s also so easy to prepare that every Ketonian can make it right away! Most probably, you already have the ingredients in your fridge!
Everybody loves it…
In Greece, Tzatziki has a special place in the hearts of Greeks and Non-Greeks. Not because it can be found in the famous Greek souvlaki, but because it has its roots in ancient Greek times. Ancient Greeks called it mittiko (μυττικό). Some people think that Tsatsiki came to Greece with the Turks, but the truth is, this dip existed even in ancient times. They served it as a sauce with meat usually. This heavenly refreshing white sauce was also consumed as a spread of bread or pita.
But what is the original recipe for Tzatziki?
It’s not a secret and definitely, you will be able to find a thousand versions online. However, here is an original Greek recipe from the 100 years old grandma’s book. It’s not the only successful recipe but it’s super-tasty. It will inspire you to use it almost daily in your Keto and LCHF diet.
Tzatziki sauce – The Greek legend
8
servings12
minutes0
minutes70
kcalIngredients
300Â g (10.5 oz)Â Greek yoghurt (goat or sheep)
1 large cucumber (without seeds)
4 cloves garlic
2 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
1 tbsp fresh dill chopped
1/2 tsp sea salt
Pinch black pepper
Directions
- Peel the cucumber and grate it using a metallic grater.
- Add the salt and 1 tablespoon of vinegar.
- Place the grated cucumber in a cheesecloth or coffee filter.
- Squeeze it to get rid of all excess liquids.
- Place the yoghurt in a bowl and add the cucumber. Now add the second tablespoon of vinegar.
- Crush the garlic cloves with the olive oil in a mortar with the pestle. If you don’t have a mortar, chop the garlic into tiny pieces. Then, crush it with the wide side of a big knife.
- Add the garlic, olive oil, and chopped dill in the yoghurt.
- Stir for a minute until all the ingredients mix well.
- Chill it for at least half an hour. Before serving, sprinkle your Tzatziki with some dill and olive oil.
- Enjoy!
Notes
- Tzatziki can’t be quite Keto friendly if you make it with cow’s yoghurt due to higher lactose content. if you cannot find goat or sheep yoghurt, you can use sour cream.
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