Make Tzatziki yourself – original Greek recipe – Trendy Women's Hairstyles & Beauty Tips

A delicious Tzatzikiit tastes like the Greek, you can easily make yourself with this recipe. Just like in Original recipe I use Greek yogurt, cucumber, garlic and olive oil for my Tzatziki. Tzatziki – or also Tsatsiki or Zaziki Written – is a refreshing dip and goes well with gyros, with flatbread or as a Mediterranean dip for grilling.

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Make Tzatziki yourself – Greek recipe

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My tzatziki with yogurt tastes like greek and you can simply make the recipe yourself.

preparation 20 Minute

Total time 20 Minute

Peel, halve the cucumber for a long time and remove the seeds. Then grate the cucumber, put them in a sieve and salt. After about 15 minutes, squeeze the water with a clean kitchen towel.

1 salad cucumber
Mix the yogurt and cucumber rasp. Press the garlic and fold in with the olive oil. Season the tzatziki with salt and pepper and garnish with fresh dill.

500 g Greek yogurt, 4 cloves of garlic, 1-2 tablespoons of olive oil, Salt and pepper, dill

Shelf life in the fridge: 5 days

Calories: 61kcal | Carbohydrates: 5G | Protein: 9G | Fat: 1G

The best Tzatziki recipe: Which ingredients belong to?

The shopping list for my original Greek tzatziki is really clear. And maybe you already have some ingredients in your supply. In addition to a lot of garlic, a fatty yogurt for the classic, creamy dip is simply a must.

Salatal cucumber: The salad cucumber, also called snake cucumber, should be drained beforehand for the Tzatziki recipe, otherwise your tzatziki will be too watery.
Garlic: Four cloves of garlic come in my dip. You can also rant yourself slowly, but in my opinion the slightly sharp garlic simply ensures the classic-spicy taste. Depending on the season, you can also replace garlic with wild garlic. The advantage of wild garlic: it is a little milder in taste and does not leave a garlic flag 🙂

Greek yogurt: Greek yogurt with at least 10% fat is the be -all and end -all for Greek tzatziki. The yogurt is particularly creamy, somewhat viscous and more intense from the taste than other types of yoghurt.
olive oil
Herbs & spices: I use salt, pepper and fresh dill.

Incidentally, ingredients such as white wine vinegar and curd do not need for the original Greek dip.

Make creamy tzatziki in 2 simple steps yourself

Because my tzatziki is made so easy and quick, the dip can also be spontaneously prepared for grilling or as a dip. So that it is guaranteed to be creamy and aromatic, I now show you what is important in the recipe.

Prepare the cucumber correctly: This is how your tzatziki is not watery

First peel and halve the salad cucumber for a long time. Then remove the seeds with a small spoon. Rump the cucumber roughly and salt. Now you can put the cucumber rasps in a sieve and express the liquid with a tea towel after a little 15 minutes. But I have a better tip for you: You can also drain the cucumber rasps in a salad sling. That is super fast!

Mix the dip

Then stir the yogurt and cucumber rasp. Press the garlic and fold in with the olive oil. Season the dip with salt and pepper and garnish with fresh dill.

Prepare Tzatziki in advance: how you let him go properly and keep it

The ingenious one: Tzatziki can be prepared well and therefore becomes even more aromatic. If I want to prepare the dip a little earlier, I pay attention to these points:

Desire the cucumber thoroughlyso that the dip does not become watery over time. So drain the cucumber well and print it out.
Dosage garlic optionally weaker. Why? Over time, the flavors pull through more – including the garlic. So if you prepare Tzatziki the day before, prefer to use a little less garlic and taste it again before serving.

To store the dip into a Fresh holding box or a glass with lid fill. It is best if the containers can be closed airtight. You can pack the tzatziki in this way 2-3 days in the fridge keep.