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I want to make an anthenthic Tzatziki sauce help me please

post #1 of 24
Thread Starter 
Hi everyone:)

I would like to make a tzatziki sauce, I found one here in this forum & one at, both recipes do not use sour cream, I founf one in french & they say yes :confused:, who says the truth, the greek chef I know will never give me his, I respect that :)

1 pint sour cream (or Greek-style super thick yoghurt)
1 English cucumber, peeled, grated on a box grater, salted lightly for 5 minutes and squeezed between the hands to remov (the long, thin, almost seedless kind)
3 garlic cloves, mashed to a paste
1/2 cup olive oil
1 tablespoon red wine vinegar
1 tablespoon minced fresh dill (optional)

Not the one? See other Tzatziki Recipes

* < 15 mins Dip appetizer
* Low Protein Dip appetizer
* Greek Dip appetizer

1. Just mix everything up together until it is all blended and the oil has emulsified into the yoghurt/sour cream. Taste for seasoning, and add salt if you think necessary. Put in a resealable container.
2. Allow to 'sit' in the refrigerator for at least 2-3 hours before using to allow the flavors to come out.
3. This wonderful meze (we do not think of it as a sauce here- it is a thick'salata') is used to counterpoint rich, bbq'd meats (like souvlaki/shish kebab), but can be used in more diverse ways.
4. Place a small plate full on your dinner table for people to scoop up small amounts onto their bread (preferably crisp-baked pita).
5. Fry up some zucchini or eggplant slices (dredge in flour and fried in olive oil) and serve with a dollop of tzatziki on top.
6. Use as a salad dressing.
7. A dip for crudites.
8. Note: If I have time, I often lightly salt the grated cucumber and put in a colander to drain, then squeeze out water as per usual. This eliminates even more water.

Tzatziki Recipe | Recipezaar

I always thought you needed sour cream and yogurt, how do you make yours,can anyone help me here please.

Thank you very much in advance :)
post #2 of 24
If the recipe you found on this site was from Athenaeus, it will be an authentic one. (Gee, I miss her. :( )

When I made a big batch last year (for 70+ people), I did add sour cream. But normally I don't -- I just drip the yogurt so that it thickens (24 hours in the fridge, and it loses about half its volume of whey). I also salt and drain the cucumbers well in advance, and squeeze. Both are so that the tzatziki is not watery. Even so, if it sits for a while after mixing, sometimes water collects on top; I pour that off.

The recipe you posted seems okay to me, although I don't see the need for oil, and would probably add more garlic (mmmmm, garlic :lips:) if it didn't throw off the balance of flavors.
"Notorious stickler" -- The New York Times, January 4, 2004
"Notorious stickler" -- The New York Times, January 4, 2004
post #3 of 24
Thread Starter 
Hi Suzanne :)

Thank you, I think it was by Athenaeus, but not sure, I'll do another search.

I'll do what you say, as for the garlic, dont worry I'll add tons, I love garlic :D

Thanks again for your fast response :)

Its for next week, I'll practice to make sure I make it perfect :)
post #4 of 24
This is a recipe I've used for many years now. Its from the Best of Bridge cookbook series, book six, called That's Trump.
I can't vouch for it being authentic but it certainly is good!
I have adapted this a bit for our own tastes so I'll put in brackets what I have changed.

1 long english cucumber. (I peel mine)

3 garlic cloves, minced. (I crush them)

2 teaspoons salt. (2 teaspoons salt divided)

2 cups skim milk yogurt. ( 2 1/2 half cups regular THICK yogurt) ( I drip my yogurt like Suzanne does overnight in the fridge, but I only drip half of it)

1 cup sour cream. (1/2 cup)

1 tablespoon finely chopped fresh parsley. ( I change this to fresh mint instead of the parsley sometimes)
1/4 teaspoon pepper (I only use white pepper for this recipe)

1/2 tablespoon fresh lemon juice. (this is not in the recipe ingredients. Just my own addition as I like the extra tartness)

Grate cucumber and place in cheesecloth lined sieve or colander. Sprinkle with 1/2 the salt and let drain for at least 1 hour. Squeeze out excess liquid from cucumber.

Combine garlic, remaining salt, yogurt, sour cream, parsley, pepper and lemon juice if using.
Add cucumber to yogurt mixture and stir well. Chill before serving.

Very nice with toasted Pita wedges or souvlaki..
post #5 of 24
My recipe follows pretty much the same as the others, but I always use thick greek yoghurt (no sour cream at all) and seed the cucumbers before grating - I don't peel them, the colour looks good. I don't add lemon juice or vinegar, I find the garlic and the tartness of the greek yoghurt is enough. No salt either, salting and draining and squeezing out the cucumber in a clean tea towel. Definitely chill for a couple of hours, and pour off any floating liquid before serving. Makes a great dip/condiment for all sorts of things :) e.g. bbq, lamb/chicken/fish - yum yum!
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

post #6 of 24
1st post here..

There is a variation of this in Syrian cooking, as alot of it is Greek influenced. It is served with rice cooked with lentils. For dinner, a whopping plate, with a large dallop of tzaziki on top, finished with crispy fried onions; usually served with a side or two of greens (one hot, one cold)

The main difference is that the yogurt used is a certain type of Syrian yogurt found in middle eastern stores called Labne.
Its a bit more sour than yogurt, with a creamy consistency. It can be imitated using half sour cream, half plain yogurt, 1/2 tsp lemon juice. There are many variations to this recipe, dependant on families, however I will try and generalize it for you.

1 qt container of Lebne, drained
3/4 lemon zest (sometimes 1/2 a lemon zested and 1/4 of an orange zested)
2 cloves garlic, mashed to a paste
1/2 lemon juiced (also sometimes mixed with orange, even a drop of rosewater)
10-15 mint leaves chopped and bruised
3-4 small stalks of curly parsley (debateable as to whether authentic)
1/2 tsp chopped dill (also debateable, usually instead of parsley)
1-2 tsp sugar
1 cup seeded, drained, chilled cucumber (kirby or other crispy) chopped into fine dice (homestyle is medium-large dice)

spices, very touchy subject.. some people i know add gran garlic, gran onion, salt and pepper.. ive also seen pinches of coriander, cumin and celery seed added, sometimes with allspice and nutmeg, even a tiny pinch of cinnamon (rarely)

its all really a matter of taste, and trial and error.

I personally go with, salt and pepper, gran onion, coriander, and small pinches of cumin and celery seed.. I do add parsley, it gives it more of an herby taste, I use full amounts of lemon, with some orange added (juice and zest) and I use maple syrup or honey instead of sugar.
Ive also seen preserved lemon used instead of fresh lemon, and it was excellent!!

Hope this was usefull.

Good Luck!!
post #7 of 24
I think some people are making this overly complicated. It's generally a very simple dish.

Drain about 2 cups of yogurt - ideally use a Greek or Greek style yogurt, add a couple of cloves of crushed and minced garlic, a couple of cucumbers, thinly sliced or shredded, drained (you may want to core and seed the cukes before slicing), S&P to taste. That's the basic recipe. Gently mix everything together and let it sit a while in the fridge.

Variations include adding some fresh mint, or a little good Greek olive oil and some vinegar plus mint and parsley.

post #8 of 24
Ah yes Shel, but overly complicated can be a good thing! :D

I love to see all the different variations that everyone has when it comes to a certain recipe.
That's how I discover many new things/ways to try.

Take squid ink pasta for one. I read about it here in a recipe discussion. Bought some, tried it, did not like it. but still, I would never have know it existed if not for that recipe discussion.

So all in all, I'm very happy with overly complicated! :bounce:
post #9 of 24
Thread Starter 
Thank you everyone :)

Shel, I like to see different versions, thats what cooking is made for, for me anyway :cool::)


Nope it was not Athenaeus recipe I found :( , I cannot find hers, i searched & searched, nothing :eek:

Would you please give it to me if you have it ?

Thank you in advance
post #10 of 24
You guys are right, of course. I just happen to like things simple and as close to the original recipe or concept as possible. I didn't mean to come across as critical or judgemental - I just see tzatziki (sometimes called tarator) as a very basic and simple concept, and if someone asks for an "authentic" version, I want to find one that's as close to authentic as possible.

FWIW ...

post #11 of 24
Well, you did ask for an "authentic" recipe. Maybe I shouldn't have taken you literally :smiles:

post #12 of 24
So what about moosir? I'm not sure I'm spelling that correctly, but it's a sort of Persian/Iranian tzatziki but smooth and thick without the garlic bite, but I think with shallots. Anyone have a recipe for that? Google wasn't particularly helpful.

I had some at a persian restaurant that was good.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
post #13 of 24
Try looking for mooseer ... that's the spelling I recall.

post #14 of 24
Thread Starter 
Its ok Shel, you are always polite, no harm done :)
post #15 of 24

Athenaeus recipe

This is from Athenaeus the Later who, it seems, frequented this forum several years ago.

post #16 of 24
Thread Starter 
Thank you very much Shel :bounce:

I'm sorry to hear that Athenaeus is no longer :(
post #17 of 24
You're welcome. I don't understand your comment about Athenaeus no longer being with us.

post #18 of 24
Thread Starter 
I appreciate it greatly, I'm trying this week :)

I thought thats what you meant about Athenaeus, that she passed way, but you say no, thats good to hear :)

post #19 of 24
Oh ... I know nothing about her. My comment was a subtle reference to Athenaeus the Former :smiles:, who lived almost 2,000 years ago and was, to the best of my recollection, something of an epicurian. I suppose Athenaeus the Later used that as the basis for her screen name.

post #20 of 24
Thread Starter 
Hi Shell,

Ok, all is clear now :), and I found some greek yogurt.

post #21 of 24
That's great! It really helps, IMO.

I found some great Armenian cucumbers at the local farmers market. They may be a fine choice for the tzatziki.

Info about cucumbers:

B's Cucumber Pages
Cook's Thesaurus: Cucumbers

post #22 of 24
Thread Starter 
Thank you Shel, I'll check for the cucumbers :)
post #23 of 24
"Do as a Greeks do" is the right way. And they DO Lemon juice! I just prefer dill/mint 5:1 mix over parsley, much more refreshing.

post #24 of 24
I didn't think xaxiqis varied so much. I know a poor man's version of it. It's made with yogurt, and finely chopped garlic & cucumbers, with a little salt (although I use very little salt in my cooking, to many a chef's dismay) and there it is. Depends on how fancy one wants to be.

My husband pours the xaxiqi over his gyros, but his recipes get a little fancier than mine. In fact, my poor man's version of xaxiqi apalls him. Thank God he loves me just a teensy bit more than his food. :p
Ladybug all dressed in red,
Strolling through the flower bed.
If I were tiny just like you
I'd creep among the flowers too!
Ladybug all dressed in red,
Strolling through the flower bed.
If I were tiny just like you
I'd creep among the flowers too!
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