• Kiki R-s

5 Easy Steps to Make the Perfect Tzatziki at Home

I don’t think I’ve ever been to a Greek restaurant without ordering a portion of tzatziki. As a starter with some meatballs or dolmades, smeared on pitta gyros, as a side to dip my chips or just with some nice fresh bread for a mezé with a cold beer...Excuse me, I’m sliding deep into a drool filled fantasy already. What I’m trying to say is, tzatziki is a dip, but it is so much more than that.

It's also a great place to start with Greek cooking as it doesn't involve any actual cooking, but can Greekify any meal or snack. Try it with crispy chicken in a wrap for a tasty lunch, or as a healthy snack with crackers or carrot sticks.

  1. Greek yoghurt. This does not mean Greek style yoghurt which is way too watery and not as tart. Fage is a good authentic Greek brand, but Lidl’s Milbona is a good alternative- just avoid the 0% fat. If you’re on a diet, skip the chips.

  2. Grated cucumber. Grate the skin and flesh of the cucumber, avoiding the inside squishy bit which makes the tzatziki too watery. Drain as much of the liquid as possible from the cucumber, traditionally by wrapping it in a clean tea-towel and squeezing it out, or using a fine sieve.

  3. Garlic. Finely chopped or blended with some olive oil if you can’t handle chewing raw garlic (amateur)

  4. Seasoning. Tzatziki comes from the Persian word zhazh, which means a mixture of herbs. In Corfu we keep it simple, some salt, olive oil and maybe a dash of white wine vinegar. Dill makes an appearance in some regions, grated carrot is bizarrely added in Milos, and Cypriots add mint.

  5. Time. Not thyme. (Yes I’ll include that pun in every post if I want to) Try letting the garlic and salt settle into the yoghurt overnight for a smoother taste, and if you’re adding dill or mint, leave it until just before serving so that their strong flavours don’t overpower the dip.


500gr Greek yoghurt

3 cloves of garlic

½ cucumber

Drizzle of olive oil


Optional: dash of white wine vinegar or lemon juice, mint or dill.

Let me know how it turns out! If you liked this post please remember to like and share, and subscribe if you would like more recipes like this. What recipe would you like me to share next?

94 views0 comments