Recipes from the Orizon Table
Authentic Greek Tzatziki
ΤζατζίκιA cool, bright cucumber-yogurt dip with garlic, dill and a generous finish of Cretan extra virgin olive oil.
Before you begin
Three details
that make it better.
Squeeze the grated cucumber thoroughly for a rich, creamy texture.
Use full-fat strained Greek yogurt and let the dip chill before serving.
Finish with fresh dill and Green olive oil just before it reaches the table.
At the table
Method
Prepare the cucumber
Grate the cucumber, add a pinch of salt and one tablespoon of vinegar, then leave it briefly to release its liquid.
Build the base
Stir the yogurt with garlic, the remaining vinegar and two tablespoons of olive oil until smooth.
Squeeze well
Press the cucumber through a fine sieve or clean cloth until as much liquid as possible has been removed.
Bring it together
Fold the cucumber into the yogurt, season with pepper and salt, then add the chopped dill.
Let it settle
Cover and chill for at least two hours, or overnight, so the flavors become one.
Finish at the table
Stir once more, drizzle with olive oil and add a final scattering of fresh dill.
A Greek kitchen note
The drier the cucumber, the richer the tzatziki. Take an extra minute to squeeze it thoroughly.
The oil for this table
Green
Zero OneIts herbal freshness and soft pepper lift the cucumber and dill without overpowering the yogurt.
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