My Homemade Tzatziki Sauce
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In the realm of culinary delights, few sauces boast as rich a history and as diverse a range of uses as tzatziki. Originating from the Ottoman Empire, this iconic sauce has roots that stretch back centuries, traversing continents and cultures.
Historically, tzatziki's origins can be traced to India, where yoghurt-based dips known as raita were prevalent. The Persian class, influenced by the Indian rice dish biryani but finding it too spicy, introduced the cooling properties of raita to their cuisine. This marriage of flavors and cultures laid the foundation for what would eventually become tzatziki.
As the Persians brought raita to West Asia, the Greeks embraced it eagerly, adding their own twist by incorporating cucumbers and an array of herbs and spices. Over time, tzatziki evolved into the beloved sauce we know today, cherished for its refreshing taste and versatility.
Traditionally, tzatziki is synonymous with Greek cuisine, often accompanying dishes like gyros and souvlaki. However, its uses extend far beyond these classics. Tzatziki can be enjoyed as a dip for vegetables and pita bread, a spread for sandwiches, or a sauce for grilled meats. In some regions, it's even used as a soup base, salad dressing, or accompaniment to alcoholic beverages.
The widespread popularity of tzatziki has sparked debates and discussions across the culinary world. Food writers and enthusiasts alike have delved into its origins, with some attributing its creation solely to Greece while others acknowledge its multicultural heritage.
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So whether you're indulging in a traditional Greek feast or exploring new culinary horizons, let tzatziki be your guide. With PetitsTresors, you can embark on a journey of gourmet discovery, savoring the rich history and vibrant flavours of this iconic sauce.
My Homemade Tzatziki Sauce
Rated 5.0 stars by 1 users
Category
Accompaniment
Cuisine
Mediterranean
Servings
4
Prep Time
5 hours
Cook Time
0 minutes
Make it at home - the preparation time is worth the rewarding flavours
Author:Andrew Harrington
Ingredients
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1 English cucumber (grated)
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2 Cups Greek Yoghurt
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2 Cloves Garlic (minced)
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2 Tablespoon Lemon Juice (freshly squeezed)
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½ teaspoon salt
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¼ teaspoon ground black pepper
Directions
Personally, I prefer to grate the cucumber in a small bowl. Add 1/4 tsp of salt to it and mix, then let it sit for about 10 to 15 minutes. This will help draw out the water from the cucumber, so that we don't end up with a watery tzatziki sauce.
Also place Greek yoghurt in a cheese cloth, then squeeze the liquid out of it, this way you don't end up with a watery tzatziki.
Mix all the ingredients together: In a medium-sized bowl, blend the yoghurt with minced garlic, lemon juice, salt, pepper, and grated cucumber. Stir thoroughly, adjusting the seasoning with additional salt and pepper if needed.
Chill before serving: Cover the bowl with plastic wrap and refrigerate for at least 4 hours before serving to allow the flavours to meld together.
Enjoy with pita bread or your favourite souvlaki!