When you make Greek tzatziki
Greek tzatziki is thick Greek yoghurt, grated cucumber pressed dry, fresh garlic, olive oil, a little vinegar and salt. The important part is pressing the cucumber well and letting it rest in the fridge for at least an hour.
Tzatziki is the base of a good gyros. Here is a video from our kitchen, with the tricks that separate a watery dip from the thick, fresh tzatziki you know from Greece.
3 mistakes that make watery tzatziki
- The cucumber is not pressed. Press until no more liquid comes out.
- The yoghurt is too lean. Use Greek yoghurt with 10% fat.
- It is served at once. The garlic needs at least an hour.
These are tips, not the full recipe. Ours follows the family recipe, and you taste it best at The Fat Greek, Tapperitorvet 1, Carlsberg Byen.
If you want tzatziki as more than the spread in your gyros, order a tub on the side for your combo or Greek salad. We really recommend it.
