Tzatziki, that smooth and refreshing Greek sauce, instantly evokes sunny summers, seaside tavernas, and the authentic flavors of the Mediterranean. More than just a side dish, tzatziki is an invitation to travel, a burst of freshness and indulgence. Imagine yourself sitting under a pergola, savoring creamy tzatziki with warm pita bread, enjoying the sea breeze... This is the experience I invite you to recreate at home with this simple and delicious recipe.
Today, I'm sharing my favorite version of tzatziki, the one that was a staple of my childhood and that I've perfected over the years. This recipe emphasizes the quality of the ingredients and the balance of flavors. Creamy Greek yogurt, crisp cucumbers, fragrant garlic, fresh dill, and a drizzle of extra virgin olive oil… Every ingredient is essential for achieving the perfect tzatziki.
And for an extra boost of vitality, I like to add a touch of shilajit resin to my tzatziki. This natural dietary supplement, rich in minerals and antioxidants, pairs wonderfully with the fresh, tangy flavors of this sauce. Discover how this simple and delicious recipe can become an asset to your well-being. Explore our Purlema Infos blog to learn more about the benefits of shilajit and how to incorporate it into your diet. You can also explore our other recipes on Purlema Recipes or learn more about healthy living on Purlema Lifestyle .
Ingredients
Serves 4:
- 500g of full-fat Greek yogurt (minimum 10% fat)
- 1 medium cucumber
- 2 cloves of garlic
- 2 tablespoons of finely chopped fresh dill
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of fresh lemon juice
- Salt and freshly ground black pepper, to taste
- A pinch of shilajit resin (optional)
Instructions
- Preparing the cucumber: Wash and dry the cucumber. Cut it in half lengthwise. Scoop out the seeds with a spoon. Coarsely grate the cucumber and place it in a fine-mesh sieve. Sprinkle with a pinch of salt and let it drain for at least 15 minutes to remove excess water. This will prevent your tzatziki from being too watery.
- Garlic preparation: Peel and finely chop the garlic cloves. You can also crush them with a garlic press for a more intense flavor.
- Mixing the ingredients: In a bowl, combine the Greek yogurt, minced garlic, fresh dill, olive oil, and lemon juice. Add the shilajit resin if desired.
- Adding the cucumber: Squeeze the grated cucumber between your hands or in a clean cloth to remove as much water as possible. Add it to the yogurt mixture.
- Seasoning: Add salt and pepper generously. Taste and adjust the seasoning if necessary.
- Refrigeration: Cover the bowl and place it in the refrigerator for at least 30 minutes, ideally 1 to 2 hours, to allow the flavors to develop.
- Serving suggestion: Serve chilled with warm pita bread, raw vegetables, grilled meats, or any other dish of your choice.
Chef's Tips
- For an even creamier tzatziki, you can use strained Greek yogurt (also called strained yogurt).
- Feel free to add a touch of freshly chopped mint for an even more refreshing flavor.
- Tzatziki can be kept in the refrigerator for 2 to 3 days.
- For a vegan version, replace the Greek yogurt with a plant-based yogurt made from soy or coconut.
- Important information: If you are using shilajit , be sure to use the resin, not the powder, for better dissolution and optimal texture. See our Purlema Infos article for more information on using shilajit in cooking.
Conservation
Tzatziki is best kept in the refrigerator, in an airtight container, for 2 to 3 days. After this time, it may lose some of its freshness and its texture may change slightly. It is therefore best to consume it quickly to fully enjoy its flavors.
