Probably the most famous sauce of Greek cuisine. Salsa made with yoghurt, garlic and cucumber, is widely used in Greek cooking as an accompaniment to many dishes, especially meat, and as a condiment in the "pita with gyros".
400 grams of light greek yogurt (great greek what that is commonly found in supermarkets)
half a cucumber, peeled and grated
4-8 garlic cloves (according to taste), finely shredded
2 small tablespoons extra virgin olive oil
salt as needed
Prepare all ingredients in advance. Put in a bowl the oil and the lemon juice, then slowly add the yogurt, making sure to fully merge it with the oil mix. Add garlic (to taste, if you want you can also roast the garlic) and the grated cucumber, stirring constantly until all is blended.
To add a touch of freshness, it can be added to tzatzichi also a bit 'of dill or mint.
- The cucumber should be deprived of both the husk of the seeds. A grated time, storing the pulp of cucumber on an absorbent cloth to remove excess liquid.
- The secret to getting a tzatziki from more intense flavor? The longer you leave it in the fridge before serving tzatziki, will buy more flavor.