The best tzatziki recipe (yoghurt cucumber sauce) taught by the Greek cook in the tavern. I'll show you how she taught me. Tzatziki is the classic of Greek cuisine. Ideal as a starter, with grilled vegetables, meat or fish, etc.

There are many different ways of making tzatziki. On the one hand, local variants of the tzatziki have developed over time and, on the other hand, variants have arisen through the exchange between cultures and their cooking habits. Finally, except for the cucumber and the salt, there is the possibility to replace all ingredients with other ingredients, omit and/or add ingredients to the tzatziki.

Recipe for 46 people

Ingredients:
500 g Greek yoghurt (solid)
1 cucumber
12 cloves of garlic (or more!)
1 tablespoon olive oil
1 handful of peppermint or dill
salt and pepper
1 tablespoon vinegar, preferably brandy vinegar (optional)

Vinegar plays a dominant role in tzatziki. The vinegar gives the tzatziki a slightly sour note and takes away the slight sweetness of the yoghurt or quark. The most appropriate and traditional for tzatziki is brandy vinegar. Apple cider vinegar masks the flavor of the cucumber and is too sweet for the tzatziki. Balsamic vinegar is a vinegar that is becoming increasingly popular in Europe. However, it is completely unsuitable for the tzatziki, since balsamic vinegar is too sweet and reverses the effect that vinegar is supposed to achieve in the tzatziki. Red balsamic vinegar also destroys the white color of the tzatziki.

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Hello, my name is Markus

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