Tzatziki, Yogurt Cucumber Dip
Back when the Ottoman Empire was flourishing, the citizens of India were under Persian rule, and the Persian oligarchy widely consumed the spicy Indian rice, biryani. But since biryani was too fiery for the Persian rulers, they tempered the heat with raita, a cucumber yogurt dish. The Persian elite returned to the Middle East with the raita recipe in tow, and the Greeks began tweaking this dish until they came up with their own signature touch.* And that’s how we have been bestowed the gift of tzatziki today.
Ingredients
- 2 2/3 cups chopped cucumber
- 2 cups Greek yogurt, I use FAGE Total 5%
- 2 t. minced garlic
- 3T. freshly squeezed lemon juice
- 1 T. + 1 t. chopped dill
- ¼ t. sea salt + more to extract moisture from cucumbers
- 1/8 t. ground black pepper
Directions
- Step 1 First, cut two cucumbers in half and take a spoon to scoop out the seeds, which would otherwise add excess moisture to the tzatziki. Next, dice the cucumbers until you have 2 2/3 cups and set aside in a large fine mesh sieve or colander. Next, sprinkle the cucumbers with several pinches of salt and let sit while you are prepping the other ingredients. Note: the salt draws out moisture that would otherwise leave your tzatziki watery.
- Step 2 While the cucumber is sitting, mince the garlic and chop the dill, adding both to a large mixing bowl. Then, squeeze the fresh lemon juice and pour into the same mixing bowl. Next, measure out the yogurt and add with the ¼ t. of sea salt and a dash of black pepper to the mixing bowl.
- Step 3 Now, rinse the cucumber under cold water to rid it of its coating of salt. Then, take a handful of cucumber and squeeze it in your hand, so you extract as much moisture as you can. Repeat this for all the cucumber, which should yield 1 1/3 cups in the end. Add the cucumber to the mixing bowl with the yogurt, lemon juice, garlic, dill, salt, and pepper. Mix well. Serve with a sprig of dill and enjoy!
This tzatziki, or yogurt cucumber dip, is worthy of a prize, as it can be combined with my Baba Ganoush, Eggplant Dip and my Ever-So-Delicious Classic Hummus (see Appetizers). Serve these for a Middle Eastern/Greek dinner, and your guests will be moved by your food! Try if for yourself and you’ll see why.
Nutritional Information: servings per recipe: 6, calories: 677, total fat: 32.1 g., saturated fat: 24.1 g., cholesterol: 53 mg., sodium: 190 mg., total carbohydrate: 77 g., dietary fiber: 0.3 g., total sugars: 75.6 g., protein: 21.8 g., calcium: 279 mg., iron: 0 mg., potassium: 87 mg.
SOURCE:
“All You’ve Ever Wanted to Know About Tzatziki,” Greek on Wheels, 25 February 2016. Last accessed 15 March 2022.