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Tzatziki - En-tete

Authentic Greek Tzatziki

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5/5 (13)
Prep Time: 15 minutes
Total Time: 15 minutes
Course: Sauce
Cuisine: Greek
Servings: 5 servings
Author: Marc Winer

Ingredients

Cucumber

  • 1 cucumber
  • A little salt, for the cucumber

Assembly

  • 400 g Greek yogurt drained (2 containers)
  • 2-4 cloves garlic, crushed to a paste
  • 2 tablespoons wine vinegar
  • 6 tablespoons olive oil, plus a few drops for serving
  • 1 tablespoon dill, finely chopped
  • A little mint fresh, finely chopped

Procédé

Cucumber

  • Grate the cucumber, holding it almost upright against the grater, so you only take the firm flesh.
    1 cucumber
    Tzatziki - Râper le concombre en le tenant presque à la verticale sur la râpe, pour ne prendre que la chair ferme.
  • Stop when you reach the core of the cucumber: it's left in your hand at the end and isn't used.
    Tzatziki - S'arrêter au cœur du concombre : il reste dans la main à la fin et ne s'utilise pas.
  • Put the grated cucumber in a colander.
    Tzatziki - Mettre le concombre râpé dans une passoire.
  • Salt to taste and mix well so the salt is evenly distributed.
    A little salt,
  • Let it stand for a few minutes, until the cucumber releases its water.
    Tzatziki - Laisser dégorger quelques minutes, le temps que le concombre rende son eau.
  • Press the cucumber firmly in the colander to squeeze out the liquid.
    Tzatziki - Presser fortement le concombre dans la passoire pour évacuer le liquide.
  • Place the cucumber in a clean dish towel.
    Tzatziki - Déposer le concombre dans un torchon propre.
  • Gather up the edges of the towel and twist gently to wring out all the remaining moisture, or the creamy texture of the tzatziki will be diluted.
    Tzatziki - Saisir les bords du torchon et tordre légèrement pour extraire toute l'humidité restante, sinon la texture crémeuse du tzatziki se dilue.

Assembly

  • Crush the garlic to a paste, using more or fewer cloves depending on how strong you want it.
    2-4 cloves garlic,
    Tzatziki - Écraser l'ail en purée, en mettant plus ou moins de gousses selon la force souhaitée.
  • Finely chop the dill and mint.
    1 tablespoon dill,, A little mint
    Tzatziki - Ciseler finement l'aneth et la menthe.
  • Put the yogurt and garlic in a mixing bowl.
    400 g Greek yogurt
    Tzatziki - Mettre le yaourt et l'ail dans un saladier.
  • Add the squeezed cucumber.
  • Add the wine vinegar and olive oil.
    2 tablespoons wine vinegar, 6 tablespoons olive oil,
    Tzatziki - Ajouter le vinaigre de vin et l'huile d'olive.
  • Stir with a spoon until you have a creamy, smooth sauce.
    Tzatziki - Mélanger à la cuillère jusqu'à obtenir une sauce crémeuse et homogène.
  • Taste, then adjust the salt and acidity, adding a little more vinegar if needed.
  • Add the dill and mint.
    Tzatziki - Ajouter l'aneth et la menthe.
  • Stir to distribute them evenly.
    Tzatziki - Mélanger pour les répartir.
  • Refrigerate the tzatziki before serving so it's nicely chilled.
  • Serve chilled, with a few drops of olive oil on top.
    Tzatziki - Servir frais, avec quelques gouttes d'huile d'olive sur le dessus.

Notes

Draining the yogurt is essential. For a large batch and a firmer tzatziki, you can strain it further in cheesecloth hung in a cool spot in the kitchen, for anywhere from 4 hours to overnight; in summer, let it drain in a colander in the refrigerator.
Use a very good olive oil, without overdoing the amount: you need just enough to give the mixture a creamy texture.
Tzatziki keeps for 3 days in the refrigerator in a tightly closed glass jar. By the next day, it's even more flavorful and aromatic.
Did you make this recipe?Tag @marcwiner on Instagram!