Tzatziki

Tzatziki is Greek yoghurt (thick, strained, high-fat) combined with cucumber (drained), garlic, dill, lemon juice, and excellent olive oil. The yoghurt base must be thick enough to hold the cucumber without weeping. The garlic must be present but not aggressive. It is both a dip and a sauce — served with grilled meats, pita, as part of mezze, or dolloped into souvlaki wraps. The freshness of the dill and the quality of the olive oil are the distinguishing factors between average and excellent tzatziki.

Greece, Turkey, and the Balkans. Tzatziki (from the Turkish cacık — itself from the Persian zhazh) is a pan-Balkan and Middle Eastern preparation. The Greek version with dill and olive oil is the internationally recognised standard; the Turkish version uses mint and is thinner.

Served as part of a Greek mezze with pita bread and olives, or alongside souvlaki and grilled fish. A glass of cold ouzo (anise liqueur) alongside — the anise note in the ouzo resonates with the dill in the tzatziki.

Greek yoghurt: full-fat, strained. If using regular yoghurt, hang it in cheesecloth overnight to drain the whey Cucumber: grated on a coarse grater, salted for 10 minutes, then squeezed very dry in a clean cloth — every drop of moisture removed. This is the most critical step Garlic: 1-2 cloves, minced and mashed to a paste with a pinch of salt. Less is more — garlic should be a background note, not the primary flavour Dill: fresh dill (not dried) — the anise-herbal note is the characteristic flavour. Mint is a Cypriot and Turkish variation, not the Greek standard Extra-virgin olive oil: drizzled over the top at service. Use the best available — the olive oil quality is immediately apparent Rest for 1 hour in the refrigerator: the flavours integrate and the garlic mellows