Tzatziki (Greek), also known as tarator (Ottoman Turkish) or cacık (Turkish) is a dip or sauce popular in Southeast European and Middle eastern cuisine. And yes, it can also be served as a cold soup, as it is done in Turkey. It is made of yogurt, cucumbers, and herbs such as dill, mint, or parsley. This is fast becoming my favourite recipe for cucumber as it not only complements Mediterranean/Greek food but goes well with South Asian dishes as well (much like a raita).  

Ingredients

• 1 green cucumber partially peeled (striped)
• 1 tsp salt divided
• 4-5 cloves garlic finely grated
• 1 tsp vinegar
• 1 tbsp extra virgin olive oil
• 2 cups plain Greek yogurt
• ¼ tsp pepper
• ¼ tsp dried Dill
• Lemon juice to taste (if needed)

Method

• Grate cucumber and toss with ½ tsp salt. Set aside while getting the rest of the ingredients ready.
• In a large mixing bowl, mix together the garlic, salt, olive oil, yogurt, and pepper.
• Place the cucumber in a cloth and squeeze out as much liquid as you can (there will be a lot!).
• Add the cucumber into the yogurt mixture. Stir well. Adjust seasoning. You may add lemon juice if not tart enough.
• Cover and refrigerate for at least 30 minutes.
• When ready to serve, stir the tzatziki and transfer to a serving bowl, drizzle with extra virgin olive oil and sprinkle some dried dill on top.

Serves well with Turkish Bread,  Lemon rice, Souvlaki, or other Mediterranean dishes.