Tzatziki - A Yummy Greek Dip

by Catherine Ipcizade | More from this Blogger

25 Apr 2006 01:38 PM

If you've ever visited Greece or Turkey, then you'll know what I'm talking about when I tell you that the food is sublime. Fresh breads abound and every meal is filled with fresh, delicious ingredients that melt in your mouth and tingle your tongue with each and every bite.

If you've eaten a Gyro, you know, one of those pita sandwiches that you can find at Greek or Middle Eastern restaurants and cafes, then it likely came with a side of Tzatziki. But what you may not know is that this dip is delicious served with any meat, from chicken to lamb to beef. Just grill your favorite meat and serve it with some rice pilav, perhaps some store-bought pita bread or flat bread, and this dip.

There are many variations on the dip. In Turkey, where my in-laws are from, the yogurt is mixed with mint. My favorite recipe, however, comes from my own trial and error. It is a classic Greek recipe that I know you'll want to make again and again.

Ingredients:

*3 Cups Plain Yogurt *1 English (or Hothouse) Cucumber (The kind in the grocery store that comes wrapped in plastic)-In a pinch any cucumber will do. *3 TB fresh-chopped dill *1 Large, minced garlic clove *1 Large tomato

To Make:

For this recipe, you need to strain both the yogurt and the cucumber to release the juices. That's how you wind up with the thick and creamy dip.

To do this, line a strainer with cheesecloth or a few sturdy paper towels. Pour the three cups of yogurt into the strainer and place over a pan or bowl that is larger than the strainer and that allows room for the juices to fall. Let it sit for three hours or overnight in the fridge.

For the cucumber, peel your cucumber then grate it with a box grater. You can repeat the process that you did with the yogurt or just put the grated cucumber in the center of a few paper towels and wring it out over the sink to allow juices to fall. Then place fresh paper towels in a bowl and allow the cucumber to drain for three hours.

Now the rest is just combining! In a bowl, combine the strained yogurt and strained cucumber with the fresh dill chopped finely, the minced garlic, and the large tomato (quartered, seeded, and thinly diced). Season with a touch of salt if desired and enjoy!

The straining isn't difficult and once you've done it you'll see how easy and delicious it is! If you're really pinched for time, you can shorten the draining time or skip it altogether. But realize that your dip will be much thinner and not as tasty. Trust me, it's worth the extra time. So pick up your fork, take a bite of meat, rice, and Tzatziki, and enjoy! Let me know how you liked it!

Learn more about Catherine Ipcizade

Cathy Ipcizade is 30 years old and currently resides in Southern California. Prior to coming to California she grew up in Arizona.

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Lisa P (24013) 29 Apr 2006 02:12 AM

My husband and I both spent several years in England where Doner Kebab (Gyro) stands are everywhere. We absolutely loved them but had the worst time trying to make them at home once we returned to the U.S. (Try to find good Greek food in Montana! We tried a so-called Greek restaurant but they used Caesar Salad Dressing on their Gyros! Even the State Fair was a disappointment as they used sour cream.) After years of searching, I finally found a great recipe for preparing the kebab meat and Tzatziki at home. Lamb is too expensive, so we usually make it with beef, but the right Tzatziki recipe makes that sandwich SO GOOD!

I think most Americans are really put off by the idea of eating a yogurt based dip/sauce on meat. It is too bad for them. For those of us who have had the right tzatziki, it is just heavenly.

Catherine Ipcizade (5617) 29 Apr 2006 04:57 AM

Lisa, I'd love to know how you make the meat. I either make chicken or kofte (turkish meatballs). I agree - Americans typically have a tough time swallowing the idea of plain yogurt at all, much less using it as a dip/sauce on meat. Turkish people use yogurt on or with just about everything and let me tell you as the wife of one, I never realized how YUMMY it is. Thanks for sharing! :-)

NGaifyllia (11) 04 May 2006 08:41 AM

This is interesting - I've never made it with tomato - I need to try it. Tzatziki goes so well with so many things - a favorite with fried cod or haddock here in Greece (bakaliaros), also with meat dumplings and so many more dishes! I have friends in the US who eat it with french fries, and with fried chicken... I confess I haven't tried that last one.

I'll have to make this and blog about it!

All best NGaifyllia greekfood.about.com

Catherine Ipcizade (5617) 07 May 2006 05:08 PM

Ooh, meat dumplings - sounds good! I like the addition of the tomato personally. It adds a little something extra without being overpowering in any way. I'd love to know what you think when you try it! And hmmmm....haven't tried it with fried chicken either, but I must say I think it would be tasty!

Jaime Egan (2178) 23 May 2006 02:00 PM

Thank you, thank you! I went to the Greek Festival in Norfolk, VA this weekend and it always leaves me wanting more!

Catherine Ipcizade (5617) 23 May 2006 02:42 PM

Hope you enjoy it, Jaime! Adjust the amount of dill to suit your taste. I'd love to know how you like it.