Tzatziki, this smooth and refreshing Greek sauce, instantly evokes the sun-drenched flavors of the Mediterranean. More than just a sauce, it's a culinary journey, a holiday memory, an invitation to share a convivial moment around a bountiful table. Imagine yourself, sitting in the shade of a vine, the sweet scent of aromatic herbs wafting through the air, a colorful mezze platter before you... and in the center, a bowl of tzatziki, ready to enhance every bite.
This authentic Greek tzatziki recipe is incredibly simple to make and requires only a few fresh, high-quality ingredients. The secret lies in the thick, creamy Greek yogurt and a well-drained cucumber to prevent the tzatziki from becoming too runny. Add garlic, fresh dill, a drizzle of olive oil, and a touch of vinegar, and you have the perfect tzatziki, ideal for accompanying grilled meats, raw vegetables, or simply enjoyed with warm pita bread.
And if you'd like to add a touch of wellness to your tzatziki, a hint of Purlema' shilajit resin can enhance its health benefits and flavor. Shilajit, rich in minerals and antioxidants, pairs surprisingly well with the freshness of cucumber and the tanginess of yogurt, creating a unique flavor synergy. Feel free to experiment and adapt this recipe to your personal taste!
Ingredients
Serves 4:
- 500g of whole Greek yogurt
- 1 medium cucumber
- 2 cloves of garlic
- 2 tablespoons of chopped fresh dill
- 1 tablespoon of white wine vinegar
- 2 tablespoons of extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- A dab of Purlema shilajit resin (optional)
Instructions
- Preparing the cucumber: Wash and grate the cucumber. Place the grated cucumber in a colander and press it to remove excess water. This step is crucial to avoid a tzatziki that is too runny.
- Garlic preparation: Peel and crush the garlic cloves. You can use a garlic press or chop them very finely.
- Mixing the ingredients: In a bowl, combine the Greek yogurt, grated and drained cucumber, crushed garlic, chopped dill, white wine vinegar, and olive oil.
- Seasoning: Add salt and pepper to taste. Mix well to ensure all ingredients are thoroughly combined.
- Adding shilajit (optional): If you wish to use shilajit , dilute a very small amount (about the size of a pea) of resin in a teaspoon of warm water. Add this mixture to the tzatziki and stir well. Important: Use only shilajit resin, not powder.
- Refrigeration: Cover the bowl and place it in the refrigerator for at least 30 minutes to allow the flavors to develop. Ideally, let it rest for 1 to 2 hours.
- Serving suggestion: Serve fresh tzatziki with raw vegetables (carrots, cucumbers, celery), warm pita bread, grilled meats, or as a sauce for your sandwiches and wraps.
Chef's Tips
For a creamier tzatziki, you can use 10% fat Greek yogurt. If you don't have fresh dill, you can use dried dill, but reduce the amount by half. Feel free to add a pinch of sugar to soften the yogurt's acidity.
Conservation
Tzatziki can be kept in the refrigerator for 2 to 3 days in an airtight container.
Suggestions for accompanying
Tzatziki is delicious with:
- Souvlaki
- Gyros
- Vegetable skewers
- Falafels
- Greek salads
- Grilled fish
Feel free to explore our other recipes on the Purlema' recipe blog to accompany your tzatziki, and discover our products on the blog info page. And for a healthy lifestyle, check out our articles on the lifestyle blog !
