Authentic (Greek Style)
Peel and prepare your cucumbers. Peel the cucumbers, cut them into three or four parts, and then use an apple corer to remove the seed section in the middle.
Shred the cucumbers. With the flat side on the cucumber chunk on a large grater, roughly grate the cucumber. The chunks do not need to be too small.
Drain the cucumbers. Place the shredded cucumber in a sieve and drain the liquid into a cup. Press the cucumber in the sieve to encourage more of the moisture out. Set aside both the drippings and the cucumbers.
Prepare the garlic. Very finely dice garlic or run the garlic through a high quality garlic press. Then, mix the garlic together with a little olive oil and a half tablespoon of salt, preferably with a mortar and pestle but a bowl and fork/small potato masher can work okay.
Drain the yogurt. Line a sieve with coffee filters and then pour in your yogurt. Drain for about 15 minutes, stir carefully (do not disturb the filters) and allow to drain for another 15 minutes.
Mix the main ingredients together. Mix the container of yogurt, the drained cucumbers, and the garlic mixture together in a glass or stainless steel mixing bowl.
Add the spices. Now, there are different schools of thought here. Different areas of Greece tend to use different spices, and tzatziki is prepared with non-traditional spices elsewhere in the world. You can choose which best suits you, or combine 2: lemon juice, wine vinegar, 1 tablespoon (14.8 ml) fresh oregano, 1 tbsp fresh dill, or 1 tsp mint. Ground black pepper to taste is pretty standard, however.
Allow the flavors time to mix. Cover with plastic wrap and set in the fridge for at least 2 hours. Twelve hours will produce a better tasting final product. The cucumber juice can be used to get a more sauce-like texture for use on salads or as a dressing on meat, or just a small amount can be added to get a stronger cucumber flavor.
Done! Enjoy your authentic Greek tzatziki! Traditionally it is served in a bowl with dipping bread, and topped with a light drizzle of olive oil, a few whole kalamata olives, and a sprig of oregano or other fresh herbs.
Chunky (American Style)
Gather together the ingredients. You can find the ingredients listed in the ingredients section.
Prepare the cucumbers. Peel cucumbers and slice into long quarters. Then, using a spoon, remove all the cucumber seeds.
Dice the cucumbers. Dice the cucumber and drain with a sieve to remove the excess liquid. Excess liquid can cause the tzatziki to be too runny.
Peel and chop the garlic. Peel and chop the amount of garlic you'll think you need. This may be just a few cloves or a whole head, and should be done to taste. Chop the garlic and put it into a food processor with olive oil. Blend the mixture until the chunks are gone.
Drain the yogurt. Line a sieve with coffee filters and then pour in your yogurt. Drain for about 15 minutes, stir carefully (do not disturb the filters) and allow to drain for another 15 minutes.
Mix the ingredients. Place the garlic, cucumber, and yogurt together in a large stainless steel or glass mixing bowl. Then add in salt and pepper to taste. Top off with the lemon juice, if desired.
Mix everything together. Beat mixture with a whisk or large spoon until all ingredients are totally mixed. You may want to taste a little and adjust the ingredients to your taste. Remember, the taste will grow a little stronger as the flavors mingle.
Refrigerate the tzatziki. Cover the mixing bowl with plastic wrap and refrigerate for about 2 to 3 hours before serving. This gives the garlic a chance to really unleash its flavor.
Enjoy!
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