Cooling Greek delight: The taste and tradition of tzatziki

Tzatziki is a delicacy for Greeks. They eat it nearly every day and never seem to tire of it. It pairs well with other Greek dishes and is well-suited to the country's climate.

Just the word "tzatziki" brings a smile. It sounds pretty amusing even to Greeks. Although they have known this sauce for hundreds of years, they still haven't pinpointed exactly where its name comes from. Historians find this word in many languages, not just Greek but also Turkish, Persian, Armenian, and even Kurdish.

The first documented recipe for tzatziki, understood as a yogurt sauce, dates back to 1876. This simple dish has a long history. However, Greeks have never forgotten or treated it as a retro delicacy. They still serve it with daily meals and commonly pair it with grilled dishes, vegetables, or even simply with bread and olives.

This sauce has only two main ingredients, but both are extremely important. The first is thick yogurt, known here as Greek yogurt. It is not only delicious but also full of nutritional value. It is a great source of easily absorbable proteins and calcium, which help strengthen bones and teeth. Greek yogurt contains microelements that support metabolism. And of course, dairy has a cooling effect. That's why we eagerly eat cold soups based on yogurt or buttermilk in the summer.

You can't make tzatziki without cucumbers. These vegetables comprise approximately 90% water, ensuring good hydration, crucial during heatwaves. They have few calories and contain fiber, which improves metabolism and digestion while preventing water retention. All of this makes cucumbers the perfect vegetable for hot weather. And their taste! Of course, Greek sun-ripened cucumbers are delicious, but even locally grown cucumbers in season work great in tzatziki. Garden cucumbers are ideal. Some recipes for this sauce mention adding dill. You can use it, but it will disrupt the original taste. Greeks don't use it.

Ingredients:

          
• One large container of Greek yogurt
• 2 tablespoons of olive oil
• 3-4 garden cucumbers
• 2 cloves of garlic
• 1 teaspoon of wine vinegar (optional)
• Salt and pepper to taste

Preparation:

1. Wash, peel, and grate the cucumbers using a large grater; salt them. You can also add wine vinegar. After about 15 minutes, thoroughly squeeze the water out of the cucumbers.
2. Peel the garlic, press it through a garlic press, and add it to the cucumbers.
3. Add the yogurt and mix the sauce thoroughly.
4. Before serving, drizzle it with olive oil and season with salt and pepper.