Matt Xiaxiang
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Main dishesTzatziki
Greek yoghurt, grated cucumber, garlic, olive oil, white vinegar, lemon juice, and fresh dill.
Serve tzatziki alongside grilled lamb, chicken, or pork, or spoon it over roasted vegetables like aubergine or courgette. It works well with falafel, warm flatbreads, or as a dip for crisp potatoes and crudités.
Ingredients
- 200 grams Greek yogurt, full-fat
- 0.5 Cucumber
- 2 cloves Garlic
- 1 tablespoon Virgin olive oil
- 1 handful Fresh dill
- 1 teaspoon Lemon juice
- 1 teaspoon White vinegar
- 0.5 teaspoon Salt
Instructions
- Grate the cucumber, then squeeze out as much liquid as possible using a clean kitchen towel or paper towels.
- In a bowl, combine the Greek yogurt, grated cucumber, finely minced garlic, olive oil, lemon juice, white vinegar, chopped dill, and salt.
- Let it sit in the fridge for at least 30 minutes.
My notes
Cooking tips
- Drain the cucumber well: Grate the cucumber and squeeze out as much liquid as possible using a clean tea towel or kitchen paper. This keeps the tzatziki thick and prevents it from going watery.
- Use full-fat Greek yoghurt: It gives the best creamy texture and balances the acidity and garlic without being too tangy or thin.
- Let it rest: Chill the tzatziki in the fridge for at least 30 minutes before serving. This allows the garlic and herbs to infuse and the flavours to develop fully.
- Grate the garlic finely: Use a fine grater or crush it to a paste—large chunks of raw garlic can be harsh and overpowering.
- Use fresh herbs: Avoid dried herbs as they don’t give the same freshness needed for tzatziki.
Alternative ingredients
- Fresh dill is classic, but mint also works well.
- Plain yoghurt or a fat-free version can be used instead of full-fat Greek yoghurt but won't be as creamy.
- Although not traditional, courgette can be used if you don’t have cucumber or want a milder flavour.
- Apple cider vinegar instead of white wine vinegar for a slightly fruity tang. Red wine vinegar if you prefer a less sharp, more complex vinegar flavour.
Storage instructions
Keep tzatziki in an airtight container in the fridge and use within 3 days. Do not freeze.
Re-heating instructions
Stir before serving as some liquid may separate.
Nutrition and dietary facts
Vegetarian, Gluten-free
(Per serving) Calories: 85kcal (4%), Protein: 4.3g (7%), Fat: 6.2g (8%), Saturated fat: 2.6g (17%), Carbohydrates: 3g (1%), Sugars: 2.2g (9%), Fibre: 0.3g (1%)
Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.