Made with Greek yogurt, diced cucumber, onions, garlic, olive oil, and herbs, tzatziki is a Greek sauce also known as “Greek cucumber”. If tzatziki is an essential element in Greek cuisine, it is also an emblematic specialty of Crete. It has the consistency of a thick sauce; it can be enjoyed as a starter, like a soup, with toast, or as an appetizer, like a sauce, to dip our tortillas, our chips, and company.
Either way, tzatziki is the delight of all those who want, during the season, freshness, lightness, but also deliciousness at the table. With 180 calories per 100 g, yes, tzatziki is a treat without weighing very heavily on the scale… An (another) major asset that you would be wrong to deprive yourself of
Light sauce, packed with calcium and antioxidants, tzatziki is an ideal dip for your appetizer with friends! Dip raw vegetables in it to add the fiber of the vegetables and make them a complete food.
Calcium is excellent for preventing osteoporosis by strengthening the skeleton. Cucumber is renowned for its antioxidant agents, thus contributing to the prevention of many cancers and skin aging.
Low in salt and gluten-free, tzatziki meets the expectations of different diets while remaining greedy. A serving of 200 grams provides 150 calories: enough to enjoy without looking too much at the calorie bill! Thanks to vitamin A, vitamin C, and the iron it contains, tzatziki is an excellent source of energy, antioxidants and promotes the transport of oxygen in the body.
Tzatziki sauce goes great with all kinds of meat – chicken, beef, pork, and lamb. It’s especially good with grilled meat! The most popular way to eat tzatziki sauce is with gyros!
Tzatziki Around The World
The tzatziki, at the base the association of the sliced cucumber with Greek yogurt (that is to say thick), raised by the aromatics (garlic, mint, dill …) seems to be, at first, closely linked to the Greek and Turkish taste world. But that first impression does not survive a little closer examination.
- the tzatziki Greek is known as djadjik in Turkey – but also in Armenia and Iraq
- it appears as Mast ô Khiar (“yogurt and cucumber”) in Iran – where it is sometimes associated with nuts and rose petals (in this case it is no longer seasoned with garlic)
- in the East, it becomes tarator in Bulgaria – where there is always a starter but also becomes a cold soup
- heading south, it seems to become near-eastern labne – where yogurt loses garlic and cucumber but keeps the way it is served with olive oil
- in the north direction, it is found in the form of ovdukh in Azerbaijan …
But oddly, somewhere in Central Europe, and Georgia, on the border of Europe and Asia, the dish subtly – but profoundly – changes in nature.
In Georgia, cucumber is prepared with kefir. Also in Russia, to give okroshka summer cold soup.
In Poland, the cucumber has kept the fine herbs (dill) but is now associated with crème fraîche, under the name mizeria.
Best Mediterranean Dips: Greek Tzatziki
Tzatziki is made from yogurt (from goat or sheep in Greece and Turkey), mashed or thinly sliced cucumbers, onions, and garlic.
It is usually seasoned with olive oil and herbs such as mint or fennel, to which a spoonful of vinegar is sometimes added.
It is often served on pita bread accompanied by olives. In the Caucasus, a variation of tzatziki is served as ovdukh, where kefir replaces yogurt.
Put a fine tea towel in the bottom of a colander, pour in the Greek yogurt, and let drain.
Lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture.
Once drained, mix the cucumber and the yogurt in a dish, which has reduced and gained consistency.
Add olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary