What is Tzatziki?
Part of our Frequently Asked Culinary Questions. Click to see more answers to your questions.
Tzatziki is a yogurt-based sauce used primarily in Greek and Turkish cuisine. It is comprised of Greek yogurt, which is thicker than regular yogurt, as well as grated and drained cucumbers, olive oil, garlic, lemon juice, salt, and herbs such as dill, mint, or parsley. These ingredients give it a tangy, cool flavor, making it great for balancing out spicy, hot, or savory foods. This versatile sauce is typically paired with grilled meats, pita bread, vegetables, or falafel. For example, tzatziki would be a great addition to our slow cooked Greek ribs, or these grilled lamb kebabs. It is also commonly found in meze, an arrangement of small dishes eaten as appetizers in Middle Eastern cuisine.
Documentation of tzatziki goes back to the Ottoman Empire, when some historians believe Persians introduced raita, a similar sauce, which was adopted and slightly changed by the Greeks and Turks. Raita is used in South Asian cuisine and is also made with yogurt and cucumbers, though the yogurt is thinner than that of tzatziki. Tzatziki is also sometimes referred to as cacık in Turkish or tarator, which is a more general term for cold sauces and soups.
Tzatziki can easily be made at home or bought from most grocery stores. The probiotics in the yogurt as well as the vitamins from the cucumber make it a healthy option for a dip or sauce. Lactose-free Greek yogurt can also be easily substituted to make the tzatziki easier to digest. When making tzatziki, there are several important steps to getting the right consistency and flavor. First, full-fat Greek yogurt is best for achieving the thick and creamy texture. Second, the grated cucumber should be squeezed into a cheesecloth or napkin to drain the excess water, otherwise it will cause the sauce to separate. Third, refrigerating the final product for at least 30 minutes before eating allows the flavors of the garlic and herbs to sink into the yogurt.
