This recipe has been passed down from a Greek Grandmother, so it's as authentic as it's gonna get! The most well-known dish on any menu in Greece and beyond - this Greek Tzatziki is a creamy combination of cucumber, garlic and 10% fat greek yogurt (strained yoghurt).
It’s simple, easy, quick to make and so delicious (or so I'm told)...
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Should I admit at this point that I don’t like cucumber? Because I realise stating “I don’t like cucumber” is a big omission on a Tzatziki recipe where a main ingredient is cucumber. It's essentially a cucumber dip.
Therefore, the irony of that statement is not lost on me.
But of all the Greek Tzatziki recipes that I’ve tried, this one was definitely the most tolerable. So if you’re a cucumber lover, that means it MUST be good!
What Makes THIS Greek Tzatziki So Authentic?
I was recently invited into Babs, which is a Mediterranean restaurant in Glasgow for some Behind The Scenes content for my socials.
Their Head Chef, Takis Besiris, is Greek and he wanted to share his Γιαγιά’s (Grandmother’s) recipe for Tzatziki Meze Dip with me whilst I was there.
You can see my Behind the Scene footage here.
It’ll come as no surprise to anyone that I’m missing out the ‘Why I Love It’ section I have on some of my other blog posts, ha! If you DO love cucumber however, I can highly recommend foodieholly's Spicy Asian Cucumber Salad, for those of you who need a further cucumber fix!
Family Friendly Meal Ideas (Using Greek Tzatziki)
The Tzatziki is suitable from 6 months old +
(simply omit the salt and then add once you've removed kids portions).Meal options including Authentic Greek Tzatziki:
- Traditional Gyros - shredded chicken in a pitta with tzatziki, salad and chips (and some halloumi if you love cheese as much as I do!)
- Shredded Rotisserie Chicken Plate: shredded chicken, grain salad (using giant cous cous) and tzatziki.
- Chicken Gyros Bowl: a twist on the classic - greek tzatziki base, giant cous cous, Gyros chicken (sliced), cubed halloumi, cucumber and tomato with sumac onions.
Raw Vegetable Crudités and Tzatziki: my 3 year olds lunchbox below - think cucumber, peppers, sugarsnap peas, carrots and more!
Greek Meze Platter - go all out with a full spread of dips - Babaganoush, Red Pepper Dip, Tirokafteri, Hummus and the all important Tzatziki!
Ingredients
- Cucumber
- Garlic: fresh garlic is preferable, since there are so few elements to this recipe
- Vinegar: I was surprised when Takis used malt vinegar, but that it the traditional and authentic Greek selection. If you don’t have malt vinegar, then substitute it for any of your choice (just not balsamic).
- Greek Yoghurt: also called strained yoghurt, I would definitely opt for 10% fat if you’re wanting that authentic Greek taste. If you’re trying to watch your calories though, then you can substitute it for 5% or even 0% fat.
- Salt: I used fine table salt, as sea salt flakes would be too large for this consistency of dip
- Pepper: white pepper is my preference, and it also means you don’t see large flakes of black peppercorns throughout the tzatziki meze dip (or crunching on them!)
- Extra Virgin Olive Oil: this is to add extra depth of flavour and richness, so make sure to pick a good one!
How To Make Authentic Greek Tzatziki Meze
Finely chop garlic clove and add to ramekin with salt & vinegar. Grate the cucumber onto a plate.
Add cucumber to a fine sieve (above a bowl) and squeeze out liquid using your hands (no use of salt on the cucumber directly).
To quote the Takis, the Greek chef who taught me this recipe: “if you add salt, it will never stop removing moisture - it just keeps going and going”. So my answer would be no. He said this method is the traditional way - the way his Γιαγιά made it - so that’s what we’re going to do.
Add Greek yoghurt to cucumber with white pepper - stir through
Finally, add olive oil and mix through the garlic mixture until all combined. Taste, then season more if desired.
Serve on a plate with a drizzle of olive oil and dried herbs for garnish.
Storage
This dish will store in the fridge for 4-5 days.
Sadly, since it’s yogurt - it’s gotta be used! But that should be an issue considering how good it is!
Other Recipe Inspiration...
If you like this Greek Tzatziki recipe, why not try some of my other dips:
And if you have any questions, or want to tell me what you think of my recipe, then please leave a comment or review below!
Authentic Greek Tzatziki
Ingredients
- 100 g cucumber before grating, it will be a lower weight once water removed
- 1 garlic clove finely chopped
- 2 teaspoon malt vinegar
- 450 g Greek yoghurt 10% fat
- 7 g salt
- ¼ teaspoon white pepper
- 1 tablespoon extra virgin olive oil
Instructions
Stage 1 - Marinate Garlic
- Finely chop 1 garlic clove and add to ramekin with 7 g salt & 2 teaspoon malt vinegar, mash down slightly/crush together with a spoon or alternatively, grind garlic, salt and vinegar together in a mortar and pestle
Strain Cucumber (remove some water)
- Grate 100 g cucumber and squeeze out liquid using a fine mesh sieve and your hands or using kitchen paper
Assembly of Tzatziki
- To a bowl, add 450 g Greek yoghurt, with grated cucumber, 1 tablespoon extra virgin olive oil and ¼ teaspoon white pepper then stir to combine
- Finally, mix through the garlic, vinegar and salt mixture
- Taste and season more if desired - enjoy!
Sarah Philp says
Fantastic, make it weekly
Suzie says
Easy recipe, max flavour. Saves a fortune on shop bought and miles better.
Jade Hume says
Amazing, tried this a couple of months back now make it at least once a week, elevates gyros to feel like the real deal!