Tzatziki, the classic Greek yoghurt dip, can be made tastier and creamier by following one essential step recommended by a Greek mother, according to food writer Georgina Hayden. The velvety dip, often served with kebabs, gyros, or as part of a meze, relies on straining the yoghurt before mixing to achieve the perfect consistency.
The Secret to Creamier Tzatziki
Georgina Hayden, a food writer for Bon Appétit, insists that the key to the best tzatziki is to season the yoghurt with flaky sea salt and then strain it through a fine-mesh sieve for at least 15 minutes, or overnight in the fridge. "The longer you leave it, the creamier your tzatziki will be," she explains.
Hayden recalls that while growing up, her yiayia (grandmother), Martha, was responsible for making taramosalata, while her mother took charge of the tzatziki. "Those were the rules. Both ladies are famous for their dips. Make this for your friends and family, and you too can be famous for your tzatziki. It's a good accolade to have," she noted.
Ingredients and Method
To craft the "best of the best tzatziki," you need full-fat Greek yoghurt, cucumber, garlic, dried mint, black pepper, flaky salt, olive oil, and fresh lemon juice. The process begins by straining the yoghurt: add half a teaspoon of flaky salt to a 454-500g container of yoghurt, then transfer it to a fine-mesh sieve set over a bowl. For an even richer result, line the sieve with cheesecloth before straining.
A similar approach applies to the cucumber, which has a high water content. Cut one cucumber lengthways, remove the seeds, and grate it using a box grater. Place the grated cucumber into the sieve, add half a teaspoon of flaky salt, and leave to drain for one hour, stirring occasionally to draw out excess liquid.
Final Preparation
Once the yoghurt and cucumber are strained, combine them in a large mixing bowl. Peel and finely grate one garlic clove into the mixture, then add one teaspoon of dried mint, a generous grinding of black pepper, two tablespoons of extra-virgin olive oil, and the juice of half a lemon. Stir everything to combine and season to taste.
Serve the tzatziki with an extra drizzle of oil and some fresh mint if desired. The dip can be stored in a container in the fridge for up to three days. According to Hayden, "It's cooling, punchy, and addictive...for Greeks and Cypriots, there aren't many meals where a bowl of tzatziki doesn't make a welcome appearance."
