The tzatziki recipe
for your table
Grate the cucumber on a coarse grater, mix in a generous pinch of salt and leave it in a sieve for ten minutes. Then squeeze the grated cucumber completely dry with your hands or in a clean tea towel; more liquid comes out than you expect.
Rub the garlic with some coarse salt until smooth and paste-like, using the flat side of a knife or a pestle. This distributes it throughout the yogurt instead of leaving sharp pieces, and tastes milder than pressed garlic.
Loosen the yogurt and mix in the squeezed cucumber, garlic paste, olive oil and a splash of white wine vinegar or lemon juice. Season with salt and pepper, and stir in the finely chopped dill or mint last.
Cover the bowl and place it in the refrigerator for at least an hour. During that hour, the garlic and herbs infuse the yogurt; right after mixing, you can still taste them separately. Taste it once more just before serving, then spoon it into chilled glasses.
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The story
Tzatziki belongs to the Greek table, where it is served alongside gyros, souvlaki and grilled vegetables and eaten with pita bread. The same combination of yoghurt, cucumber and garlic can be found throughout the eastern Mediterranean, under different names and with different herbs. What defines the dish is not a long list of ingredients but the proportions: there must be enough yoghurt to carry the garlic, and enough cucumber to keep it fresh without making it watery. That is why squeezing it out is not an extra step but the heart of the recipe, and why tzatziki is often better the next day than immediately after making it.
The right glass
Tzatziki is usually served in a bowl at the table, but on a sharing board, an individual glass for each guest works better: no one dips into the same bowl, and the portion stays small enough to remain cold. A straight, angular bowl of around 10 centilitres is the right size, because you can place a strip of pita bread or a piece of cucumber upright in it. For an amuse-bouche, choose a lower, wider bowl: that way, a spoonful of tzatziki with something on top sits in it rather than beside it. Thick glass helps with both, as it keeps the yoghurt cold for longer. You can find more small sizes among the appetizer glasses.
La Rochère Kube Amuse Bowl 10 cl (6 pieces)
La Rochère Ouessant Amuse Bowl 8 cl (6 pieces)
Both sets together € 40,40.
The right tools
For tzatziki, besides the glass, use a fine strainer to drain the grated cucumber and a muddler to pound the garlic with coarse salt. These are the bar tools we use ourselves; you can find them all in our bar tools & cocktail sets.
Glassware set (our choice 01) + 2 bar tools together € 55,85.
What do you give with it?
Tzatziki is cold and sour and packed with garlic, so you want something fresh and dry with it. A white wine without oak or a dry rosé work well, and if you want something anise-flavored, Greece leads you to ouzo. Prosecco and cava are often served at the table. On every drink page, you can read the alcohol percentage, what it tastes like, which cocktails it pairs with, and what glass you need.
Variations & twists
Using drained quark instead of yogurt makes the dip thicker and less sour; hang the quark in a cloth over a bowl for an hour. Mint gives it a fresher twist than dill and is used just as often in Greece. If you like it spicier, grate in a piece of lemon zest or a tiny amount of green pepper. And a splash of olive oil just before serving makes the whole thing richer without needing to add more yogurt. Looking for more inspiration? Browse more than 100 cocktail recipes.
Serving tip
Take the tzatziki out of the refrigerator fifteen minutes before serving, because when it's ice-cold, you taste the garlic and salt less well, and only then spoon it into the glasses. Stand a strip of pita bread or a piece of cucumber upright in it as a spoon, so you don't need cutlery. Feel free to make it a day ahead; the only thing is that the garlic will become stronger, so taste it before adding more seasoning.
Good to know
Why does the cucumber need to be squeezed?
A cucumber consists mostly of water, and that water doesn't stay put. If you grate it and mix it straight into the yogurt, a puddle of liquid will form on your dip within an hour and dilute the flavor. Salting the grated cucumber draws out the liquid, after which you squeeze out the rest by hand or in a tea towel. You end up with about half the original weight.
Which yogurt do you use?
Full-fat Greek yogurt, or drained quark as an alternative. Low-fat yogurt doesn't work: it's thinner, and without the fat, the garlic remains sharply prominent instead of blending into the whole. You can tell from the packaging: the fuller the yogurt, the better the dip holds its shape.
Press or grind the garlic?
Grind with coarse salt. A garlic press leaves pieces behind that you taste separately, and they only become sharper in the fridge. Place the clove on a board, sprinkle with some coarse salt and rub it with the flat side of a knife or a pestle until it forms a paste. This blends throughout the yoghurt.
How long should tzatziki stay in the fridge?
At least an hour, though overnight is better. During that time, the garlic, salt and acidity infuse into the yoghurt; immediately after mixing, you can still taste the ingredients separately. Covered in the fridge, it keeps for two to three days, although the garlic becomes a little stronger each day.
What do you eat tzatziki with?
With gyros and souvlaki, it is the classic accompaniment, and it works as a dip with pita bread or raw vegetables. On a drinks platter, serve it in small glasses with a piece of cucumber in each. It also goes well with grilled vegetables, fried potatoes and grilled fish.
Frequently asked questions
Why does my tzatziki become watery?
Because the cucumber hasn't been squeezed, or hasn't been squeezed enough. Grate it, mix in a generous pinch of salt and leave it in a sieve for ten minutes. Then squeeze the grated cucumber dry with your hands or in a tea towel. If you don't, the cucumber will release its moisture anyway, and a pool will form on your dip within an hour.
Which yoghurt do you use for tzatziki?
Full-fat Greek yoghurt. It's thick enough to hold its shape, and the fat softens the sharpness of the garlic. Drained quark works too. Low-fat yoghurt is too thin and lets the garlic take over too much.
How long does tzatziki keep?
Covered in the fridge, for two to three days. The flavour improves on the first day as everything infuses, then the garlic starts to dominate. Take it out only when you're ready to serve and return any leftovers to the fridge immediately.
Which glass do you use for tzatziki on a drinks platter?
A straight-sided bowl of around 10 centilitres per guest, large enough for a strip of pita bread or a piece of cucumber to stand upright in. For an amuse-bouche, choose a lower, wider bowl of around 8 centilitres. Thick glass keeps the yoghurt cold longer than thin glass.
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