Tsatsiki (Ttzatsiki)
4 servings
30 minutes
Tzatziki is a refreshing sauce from Georgian cuisine known for its rich, creamy flavor with a pleasant tang and herbal aroma. Its history traces back to traditional Caucasian dishes where dairy products were used to create light, cooling sauces. The base of tzatziki consists of sour cream or yogurt that undergoes a moisture removal process for a thick and velvety consistency. Crunchy cucumber adds freshness while garlic and aromatic herbs fill the sauce with a rich, spicy aroma. A drizzle of olive oil and wine vinegar completes the flavor for a harmonious blend. This sauce pairs excellently with meat and vegetable dishes and can be served with lavash or roasted/baked vegetables. Tzatziki is an ideal choice for summer meals, adding lightness and sophistication to the dining experience.
1
Place yogurt or sour cream on a coffee filter or cloth filter to drain excess moisture (can leave in the fridge overnight).
- Sour cream: 400 g
2
Finely chop (or grate) the cucumber, place it in a colander, and salt it (1 tsp). Leave it for at least 1 hour at room temperature or overnight in the fridge (for 8 hours).
- Cucumbers: 1 piece
- Salt: 1.5 teaspoon
3
Let the cucumbers dry at room temperature and release excess liquid by squeezing through a towel.
- Cucumbers: 1 piece
4
Mix cucumber with yogurt (sour cream).
- Cucumbers: 1 piece
- Sour cream: 400 g
5
Crush the garlic and mix it with 1 tsp of salt. Combine the garlic with salt, chopped herbs, oil, vinegar, and pepper, then add to yogurt and stir until smooth.
- Garlic: 2 cloves
- Salt: 1.5 teaspoon
- Mint: to taste
- Dill: to taste
- Extra virgin olive oil: 1 tablespoon
- Red wine vinegar: 0.5 teaspoon
- Freshly ground black pepper: 0.3 teaspoon
6
Cover and place in the refrigerator for 2-4 hours.