GreeceI have ruined more batches of tzatziki with watery cucumber than I care to admit. Greek cucumbers are drier and seedier than English hothouse ones, but either works as long as you wring out every last drop. I grate on the coarse side, pile it onto a clean towel, and twist until my hands hurt. The yogurt matters too — it must be thick, full-fat Greek yogurt, not regular yogurt. If yours is thin, strain it through cheesecloth for an hour first.
Make tzatziki at least 30 minutes ahead — the garlic mellows and the flavours marry. If serving the next day, add the garlic fresh before serving because it gets sharper overnight. A drizzle of good olive oil on top and a sprig of dill makes presentation effortless.
Tzatziki
By Sergei Martynov
Cool, garlicky Greek yogurt dip with grated cucumber, fresh dill, and a squeeze of lemon. The secret is squeezing every drop of water from the cucumber — skip that step and you get soup, not tzatziki.
Key Ingredients
What you'll need
Ingredients
- 300 g
See recipes with greek yogurtGreek yogurt, full-fat
i - 1
See recipes with medium cucumbermedium cucumber
i - 2 cloves
See recipes with garlicgarlic, finely grated
i - 1 tbsp
See recipes with fresh dillfresh dill, chopped
i - 1 tbsp
See recipes with lemon juicelemon juice
i - 1 tbsp
See recipes with olive oilolive oil
i - to taste
How to make it
Instructions
- 1
Grate the cucumber on the coarse side of a box grater. Place the grated cucumber in the centre of a clean kitchen towel or cheesecloth.
- 2
Gather the towel into a bundle and squeeze hard over the sink. Twist and squeeze until almost no liquid comes out — you should extract at least 3–4 tablespoons of water. This is the single most important step.
- 3
In a bowl, stir together the Greek yogurt, squeezed cucumber, garlic, dill, lemon juice, and olive oil.
- 4
Season with salt, stir once more, and taste. The garlic will intensify as it sits — go slightly lighter than you think.
- 5
Cover and refrigerate for at least 30 minutes before serving. The flavours need time to meld. Tzatziki is better the next day.
Frequently Asked Questions
Why does my tzatziki get watery after sitting in the fridge — how to keep tzatziki thick and creamy?
Two causes. First, the cucumber was not squeezed dry enough — grated cucumber releases water continuously, and even a little residual moisture dilutes the yogurt within an hour. Wring it in a clean towel until almost nothing comes out. Second, thin yogurt. Regular yogurt has too much whey. Use full-fat Greek yogurt with at least 10 percent fat content, or strain regular yogurt through cheesecloth for 1 to 2 hours. If your tzatziki has already gone watery, you can rescue it by stirring in a tablespoon of strained yogurt.
What is the best yogurt for tzatziki — can I use regular yogurt instead of Greek?
Full-fat Greek yogurt is the standard because it is thick and tangy. Regular yogurt is too thin and will produce a runny dip. If you only have regular yogurt, strain it: line a sieve with cheesecloth over a bowl, pour in the yogurt, and refrigerate for 1 to 2 hours until it thickens. Labneh works beautifully for an even thicker result. Avoid fat-free Greek yogurt — it tastes sour and lacks the creaminess that makes tzatziki satisfying.
Can I make tzatziki ahead of time — how far in advance and how long does it last?
Tzatziki actually improves after resting. Make it 2 to 24 hours ahead for the best flavour. It keeps 3 to 4 days in the fridge in an airtight container. One note: raw garlic intensifies over time. If you plan to serve it the next day, use slightly less garlic or add it fresh just before serving. Give it a good stir before serving as the cucumber may settle to the bottom.
What to serve with tzatziki besides grilled meat — best uses for leftover tzatziki sauce?
Tzatziki is one of the most versatile sauces in any kitchen. Beyond grilled lamb and chicken, it works as a dip for pita chips, raw vegetables, and falafel. Spread it on sandwiches and wraps instead of mayonnaise. Dollop it on roasted vegetables, baked potatoes, or grain bowls. Use it as a salad dressing thinned with a little lemon juice. It pairs surprisingly well with spicy food — the cool yogurt balances heat from chili or harissa.
Can I use dried dill instead of fresh dill in tzatziki — what herbs work as substitutes?
Fresh dill is strongly preferred — its bright, anise-like flavour defines traditional tzatziki. Dried dill works in a pinch but use only one-third the amount since it is more concentrated and slightly musty. Fresh mint is the best alternative and is common in Turkish variations. A mix of mint and dill is excellent. Parsley works but gives a different character entirely. Avoid dried herbs generally — tzatziki is a fresh sauce and benefits from fresh herbs.
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Comments (1)
This tzatziki stores beautifully in the fridge for 5-7 days. I portion it into small jars and bring one to room temperature while the main dish cooks. Fresh-tasting condiment without any day-of effort.