The only thing better than a good recipe? When something’s so easy that you don’t even need one. Welcome to It’s That Simple, a column where we talk you through the dishes and drinks we can make with our eyes closed, like this family-famous, super-versatile tzatziki sauce.
As a geriatric millennial, I’m still not entirely convinced I understand TikTok. However, there was a video that did the rounds last year of a young lad tucking into a tub of tzatziki with a bell pepper that was hard to ignore. His mispronunciation was both hilarious and endearing, and every Greek speaker on social media ripped the poor guy to shreds. To be honest, I was just happy to see my favorite dip getting some airtime outside of the community.
For the uninitiated, tzatziki is a yogurt-based dip that is laced with cucumber, garlic, lemon, and mint (dried or fresh, depending on who’s making it). It’s cooling and punchy and addictive. You’ll most likely find it in a gyro or kebab of some sort, or as part of a meze. For Greeks and Cypriots, there aren’t many meals where a bowl of tzatziki doesn’t make a welcome appearance.
Christmas spread of slow-cooked meat, roasted potatoes, and tzatziki? Don’t knock it till you’ve tried it. Fries or pita and tzatziki? Obviously. As with many things, homemade is best—in this case, my mama’s. It is the best. The best of the best. Critically acclaimed food writer Bee Wilson recently wrote: “It’s the easiest and best tzatziki I’ve ever tried.”
When I was growing up, my family dinners were large, the table groaning with food. Even if you weren’t the host, you still made something. A tray of pastitsio to go with a barbecue. A saucepan of stuffed vine leaves no matter the occasion. And regardless of whose house we were at, my yiayia Martha made a tub of taramosalata and my mama made 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.
Here’s how to make the best of the best tzatziki:
Stir a couple big pinches (½ tsp.) of flaky sea salt into 1 (454–500 g) container of full-fat Greek yogurt. (Just make sure to get plain Greek yogurt, not a flavored variety.) Spoon the salted yogurt into a fine-mesh sieve, balanced over a bowl. (If you really want to go the extra mile, line the sieve with cheesecloth.) Leave to drain for as long as you can—at least 15 minutes or in the fridge overnight. The longer you leave it, the creamier your tzatziki will be. When the strained yogurt is ready, spoon it into a large mixing bowl, then rinse the strainer.
Trim and halve 1 English cucumber lengthwise. Run a spoon down the center and scoop out the seeds. (I don’t believe in waste, so I keep these for later to turn into a refreshing lemonade.) Use a box grater to coarsely grate the cucumber, then spoon into the same strainer as before. Stir in a couple big pinches (½ tsp.) flaky sea salt. Leave for 1 hour to drain, stirring it occasionally to encourage all the excess water to come out. (That cucumber juice is great for gin cocktails or to drink on its own.)
After an hour, gently press the grated cucumber to get rid of any remaining liquid. Now stir the shredded cucumber into the yogurt. Peel and finely grate in 1 garlic clove. Add a spoonful (1 tsp.) of dried mint and a good grinding of black pepper. Drizzle in a couple glugs (2 Tbsp.) of extra-virgin olive oil and squeeze in the juice of ½ lemon (1½ Tbsp. fresh lemon juice). Stir everything together and adjust the seasoning to taste. Serve straight away or store in an airtight container in the fridge for up to 3 days. Finish with a drizzle of extra-virgin olive oil and more dried mint (or some fresh mint if you have it) on top. Serve with pita, veggies, whatever you want.
Heads up: The prep time here is minimal, but the total time is longer, so resist rushing the straining steps and try to plan ahead at least a day.
