Greek cucumber sauce with herbs and garlic
4 servings
20 minutes
The Greek cucumber sauce with herbs and garlic, known as tzatziki, is an integral part of Greek cuisine. Its refreshing taste combines with the creamy texture of yogurt, the spiciness of garlic, and the aroma of fresh dill. The origins of this sauce date back to ancient times when it was used as an accompaniment to meat and vegetable dishes. Today it serves as a versatile side for gyros, kebabs, roasted vegetables or simply as a dip for crispy bread. With a blend of juicy cucumbers and natural yogurt, tzatziki has a lightness and pleasant tanginess, while the addition of olive oil makes it rich and harmonious. An ideal option for a hot day, it refreshes and adds Mediterranean flair to dishes.
1
Wash the cucumbers, cut them in half, and remove the seeds. If the skin of the cucumbers is tough, peel it off.
- Cucumbers: 3 pieces
2
Wash the dill, dry it, and chop finely.
- Dill: 3 pieces
3
Grate the cucumbers on a fine grater, add a little salt, let sit for 15 minutes, then squeeze out the released juice.
- Cucumbers: 3 pieces
- Salt: to taste
4
Peel the garlic and press it through a garlic press.
- Garlic: 4 cloves
5
Pour yogurt into a bowl, add cucumber, dill, and garlic, season with salt and pepper to taste, and mix.
- Plain (natural) yoghurt: 1 glass
- Cucumbers: 3 pieces
- Dill: 3 pieces
- Garlic: 4 cloves
- Salt: to taste
- Ground black pepper: to taste
6
Pour with olive oil.
- Olive oil: 3 tablespoons
