Or Cacik if you’re Turkish!This was going to be a full meal of a post. Sadly, my flatbreads didn’t prove well and fell flat, and my venison meatballs were too gamey. I don’t want to put a recipe up that tastes anything less than at least nice, so it’s limited to the one real success in last night’s meal, delicious tzatziki.I should probably be more dishonest in my posts. It was so good, I don’t want to share my Michelin star secrets, that’s what it is!Anyway, tzatziki is a Greek dip, which is fresh, delicious and goes brilliantly with any grilled or barbecued meat. It’s also lovely as is, for dipping a raw carrot, or a hunk of bread into.PS- Greek yoghurt, not ‘Greek Style’. The only one that’s easy to get in the UK is Total, which is now in most supermarkets. It’s both healthier and tastes creamier. Settling for second best here will severely limit the loveliness of the food!

A classic and beloved side dish.Let it chill in the refrigerator for a few hours so it gets cold and the flavors and aromas blend together.With 2 cloves of garlic, our tzatziki is mild—perfect for tourists! Add more if you like it stronger. My aunt upstairs uses 5 cloves and it's turbo!

Nothing beats the creamy Mediterranean style that tzatziki brings to the table. Made under 5 minutes and with ingredients right out of your pantry. Give it a try, it won't disappoint! 💖

Tzatziki is a must-have at the table...

This is my favorite tzatziki, which I usually make by tasting and adjusting as I go. I'll try to give you some measurements, but feel free to add more or less of anything to suit your taste and how strong you want it. Sometimes I add grated carrot for a twist. I also use either dried or fresh mint, depending on what I have—this is a tip I got from a grandmother from Mytilene and have adopted ever since. The yogurt is very important, so choose a good quality strained yogurt, and for the vinegar, I use a genuine Cretan one that I buy in bulk at the market.

Let's start with how this word is pronounced in Cyprus: with two 't's, so it's 'Ttalattouri'. Childhood memories as a side dish for various meals, especially those grilled over charcoal.

I have been playing around with this recipe for a while now, and I finally decided to sit down and log how I made this sauce. I feel like I have a pretty solid idea down, but I am always open to improvements. This is my first recipe ever, so hopefully you will like it! I hope I can continue to create, share, and find new recipes with this awesome community. Thanks! * P.S. I have been working on the recipe because the 3/4 tbl of garlic powder gives it a strong garlic taste. Try about 1/2 tbl of garlic salt (instead of powder) for less garlic flavor, and more of a refreshing taste if you would like. Thanks and happy mixing! (Don't know if I would call this cooking yet haha)

Tzatziki is a must-have at our Easter table! Grandma never had a written recipe—she always cooked by feel and heart! That’s how I make it too. I’ve measured out about what I use, but I always taste and adjust, and I encourage you to do the same!

A slightly more gourmet take on tzatziki.