Tzatziki is a creamy and refreshing Greek cucumber yogurt sauce , made with a few ingredients and a super delicious condiment for just about anything. Here’s how you can whip up this easy Greek sauce right at home!
My family enjoys Greek/Mediterranean and Middle Eastern cuisine quite a lot. I think it would have to be the next favorite cuisine after Indian. Both cuisines use similar ingredients and spices, which is why it goes down well at home.
I haven’t shared much of it on the blog, except for a simple Greek salad that I shared earlier this month. If you love Mediterranean/Middle Eastern food, you are going to be in for a treat the next couple of weeks or months, as I will be sharing recipes like falafel, hummus, baba ganoush, tabbouleh, and pita bread. I promise they will be out soon. For now, let me start off with this simple tzatziki sauce.
Don’t you love that sauce that is served with gyros? It is nothing but tzatziki, a Greek yogurt-cucumber dill dip. There are various versions and names of this sauce made with yogurt and cucumber all over Southwestern Europe and the Middle East. For instance, it is called cacik in Turkey, talattouri in Cypress, or tarator in Balkan countries. Most of them use similar ingredients with minor variations in techniques. Sometimes, tzatziki is also referred to as gyro sauce or souvlaki sauce.
Today, we are going to learn how to make Greek tzatziki sauce, which is usually served with grilled meats in Greece or as a part of a meze (appetizer).
- TZATZIKI INGREDIENTS
- WHILE YOU CAN EASILY RESORT TO STORE-BOUGHT TZATZIKI SAUCE, HERE IS WHY YOU SHOULD CONSIDER MAKING IT AT HOME INSTEAD
- HOW TO USE TZATZIKI SAUCE?
- STEP BY STEP INSTRUCTIONS TO MAKE AUTHENTIC TZATZIKI SAUCE | GREEK YOGURT CUCUMBER SAUCE
- HOW TO MAKE TZATZIKI?
- Tzatziki Sauce Recipe | Gyro Sauce
TZATZIKI INGREDIENTS
Tzatziki sauce is an easy, no-cook thick sauce that is usually served cold. To make tzatziki sauce you will need the following:
Greek yogurt: It is important to use thick, strained yogurt for tzatziki sauce. Using regular yogurt will make a watery dip. If you use regular yogurt, make sure you strain it in cheesecloth until most of the whey has drained, and then proceed with preparing the dip. I used my own homemade, Instant pot Greek yogurt, which was really thick as you can see in pictures below.
Cucumber: English cucumbers are great for tzatziki dip, as they have fewer seeds. It is absolutely imperative that you squeeze out all the water from the cucumber, or else that can lead to a watery dip too. Do not discard the juice, you can add it to soups, smoothies or simply drink it.
Greek yogurt and cucumber are the main ingredients, besides those you will need fresh dill, olive oil, white wine vinegar , sea salt, and freshly cracked pepper . Authentic tzatziki sauce does not use lemon juice, but feel free to use it if that is what you prefer.
WHILE YOU CAN EASILY RESORT TO STORE-BOUGHT TZATZIKI SAUCE, HERE IS WHY YOU SHOULD CONSIDER MAKING IT AT HOME INSTEAD
Making your own homemade tzatziki dip means you can customize it to suit your palate, which is always a bonus. It is made with fresh ingredients, free of preservatives and artificial flavors. This is such an easy yet delicious sauce to whip up at home.
Like a more garlicky dip? then add more garlic and make garlic tzatziki.
Prefer a tangier tzatziki sauce? Add more lemon or vinegar.
Enjoy a spicy tzatziki dip? Add a pinch of cayenne pepper.
Play around with the herbs: Feel free to adjust herbs. Not everyone likes dill, so you can definitely make tzatziki sauce without dill. If you happen to like the herbaceous and earthy flavor of dill, go ahead and add as much as you like. You can also try adding fresh, chopped mint leaves to make this sauce even more refreshing.
Greek tzatziki sauce without cucumber: Guess what? You can leave out the cucumber in tzatziki sauce and it will still taste just as great! Some people are allergic to cucumbers, I know my Mum-in-law is, so she avoids raita (Indian tzatziki of sorts, just more spiced and not as thick) if it has cucumber in it.
Aren’t these reasons enough to make your own tzatziki sauce? I bet, they are! The best tzatziki sauce is obviously going to be the one you prepare yourself, as it is going to be customized as per your needs. That’s the beauty of making anything at home, use recipes as guidelines and take it from there.
HOW TO USE TZATZIKI SAUCE?
Since summer is here, this easy tzatziki sauce will be great to serve at your barbecue events, perfect with chicken or pork souvlaki skewers or even tandoori meats or grilled veggie skewers for a vegetarian version.
Use it as a dip with veggie sticks on a crudités platter, along with some warm pita bread or pita chips, slather some on sandwiches or as a sauce for gyros.
You can serve this refreshing, and healthy tzatziki sauce as a part of a Middle Eastern meal along with hummus, falafel, and pita bread.
More dips, chutneys and condiments recipes here .
STEP BY STEP INSTRUCTIONS TO MAKE AUTHENTIC TZATZIKI SAUCE | GREEK YOGURT CUCUMBER SAUCE
1.Peel the cucumber and chop it roughly into two parts. If you use a regular cucumber, cut it lengthwise into half and scoop out the seeds. I left the seeds since I used an English cucumber. Grate each part using a box grater. Place the shredded cucumber in a fine-mesh sieve lined with cheesecloth, sprinkle 1/4 tsp salt and leave it aside for 10-15 minutes.
2.Meanwhile, add the Greek yogurt in a mixing bowl, also add olive oil, minced garlic, vinegar or lemon juice, salt, and pepper. Give everything a good mix using a whisk or spoon. Refrigerate if required while the cucumber shreds are draining.
3.After 15 minutes, bring the edges of the cheesecloth together and squeeze out as much of the water as possible out of the cucumber. Will yield about 7.5 oz approx or 1 cup packed shredded, drained cucumber.
4.Transfer the drained, shredded cucumber to the yogurt mixture. Also, add the chopped dill, and mix everything well once again. Taste and adjust with more salt if required.
5.Serve immediately or cover the bowl with a cling wrap, and refrigerate for 1 hour for flavors to mingle. Transfer the tzatziki to a serving bowl, drizzle some more extra virgin olive oil, garnish with dill leaves. Serve with pita bread or pita chips or carrot sticks, sliced bell peppers. You may refrigerate tzatziki for up to 2 days. If stored longer, it might turn watery and lose the texture. Remember to cover the bowl while storing in the refrigerator.
NOTES
1.You may use, 0 %, 2% or full-fat Greek yogurt, the more fat content, the more creamy the sauce will be.
2.You may also substitute half of the Greek yogurt with sour cream or labneh.
3.Feel free to adjust the quantities as per desired taste.
HOW TO MAKE TZATZIKI?
Tzatziki Sauce Recipe | Gyro Sauce
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 English cucumber, about 1 lb
- 1 cup Greek yogurt, 10 oz/285 grams
- 2 tbsp extra virgin olive oil, plus more to drizzle while serving
- 2 tbsp chopped fresh dill
- 1 garlic clove, grated
- 1 tbsp white wine vinegar, substitute with lemon juice
- 1/2 tsp sea salt
- 1/4 tsp freshly cracked black pepper
Instructions
- Peel the cucumber and chop it roughly into two parts. If you use a regular cucumber, cut it lengthwise into half and scoop out the seeds. I left the seeds since I used an English cucumber. Grate each part using a box grater. Place the shredded cucumber in a fine-mesh sieve lined with cheesecloth, sprinkle 1/4 tsp salt and leave it aside for 10-15 minutes.
- Meanwhile, add the Greek yogurt in a mixing bowl, also add olive oil, minced garlic, vinegar or lemon juice, salt, and pepper. Give everything a good mix using a whisk or spoon. Refrigerate if required while the cucumber shreds are draining.
- After 15 minutes, bring the edges of the cheesecloth together and squeeze out as much of the water as possible out of the cucumber. Will yield about 7.5 oz approx or 1 cup packed shredded, drained cucumber.
- Transfer the drained, shredded cucumber to the yogurt mixture. Also, add the chopped dill, and mix everything well once again. Taste and adjust with more salt if required.
- Serve immediately or cover the bowl with a cling wrap, and refrigerate for 1 hour for flavors to mingle. Transfer the tzatziki to a serving bowl, drizzle some more extra virgin olive oil, garnish with dill leaves. Serve with pita bread or pita chips or carrot sticks, sliced bell peppers. You may refrigerate tzatziki for up to 2 days. If it is stored longer, it might turn watery and lose the thick texture. Remember to cover the bowl while storing in the refrigerator.
Notes
- You may use, 0 %, 2% or full-fat Greek yogurt, the more fat content, the more creamy the sauce will be.
- You may also substitute half of the Greek yogurt with sour cream or labneh.
- Feel free to adjust the quantities as per desired taste.
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Regards,
Freda
Tzatziki Sauce Recipe | Gyro Sauce
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 English cucumber, about 1 lb
- 1 cup Greek yogurt, 10 oz/285 grams
- 2 tbsp extra virgin olive oil, plus more to drizzle while serving
- 2 tbsp chopped fresh dill
- 1 garlic clove, grated
- 1 tbsp white wine vinegar, substitute with lemon juice
- 1/2 tsp sea salt
- 1/4 tsp freshly cracked black pepper
Instructions
- Peel the cucumber and chop it roughly into two parts. If you use a regular cucumber, cut it lengthwise into half and scoop out the seeds. I left the seeds since I used an English cucumber. Grate each part using a box grater. Place the shredded cucumber in a fine-mesh sieve lined with cheesecloth, sprinkle 1/4 tsp salt and leave it aside for 10-15 minutes.
- Meanwhile, add the Greek yogurt in a mixing bowl, also add olive oil, minced garlic, vinegar or lemon juice, salt, and pepper. Give everything a good mix using a whisk or spoon. Refrigerate if required while the cucumber shreds are draining.
- After 15 minutes, bring the edges of the cheesecloth together and squeeze out as much of the water as possible out of the cucumber. Will yield about 7.5 oz approx or 1 cup packed shredded, drained cucumber.
- Transfer the drained, shredded cucumber to the yogurt mixture. Also, add the chopped dill, and mix everything well once again. Taste and adjust with more salt if required.
- Serve immediately or cover the bowl with a cling wrap, and refrigerate for 1 hour for flavors to mingle. Transfer the tzatziki to a serving bowl, drizzle some more extra virgin olive oil, garnish with dill leaves. Serve with pita bread or pita chips or carrot sticks, sliced bell peppers. You may refrigerate tzatziki for up to 2 days. If it is stored longer, it might turn watery and lose the thick texture. Remember to cover the bowl while storing in the refrigerator.
Notes
- You may use, 0 %, 2% or full-fat Greek yogurt, the more fat content, the more creamy the sauce will be.
- You may also substitute half of the Greek yogurt with sour cream or labneh.
- Feel free to adjust the quantities as per desired taste.
Baba Ganoush (Baba Ganouj) is a creamy and delicious, Levantine, vegan eggplant dip made with grilled, smoky eggplants, tahini, garlic, olive oil, lemon juice, and salt. Learn how to make this super easy and smoky baba ganoush recipe at home with this easy tutorial.
Last week I shared this easy Greek tzatziki sauce , and I had promised I had some Middle Eastern delicacies lined up. Here’s another one, today’s post is all about one of the most popular and tasty vegan eggplant dips- baba ganoush!
Are you a fan of eggplants? If yes, then you will love this tasty dip. And if you are not, you must definitely give this recipe a shot, you may just realize that eggplants aren’t that bad after all.
We love eggplants in all form, and I’ve also shared a couple of Indian eggplant recipes on the blog such as,
- Hyderabadi Bagara Baingan
- Maharashtrian Bharli Vangi
- Bengali Doi Begun
- Goan Eggplant Pickle
As you see, there is no dearth of eggplant recipes in India. As you move across the country, you will be surprised to see the variety in eggplant preparations. This Middle Eastern baba ganouj or baba ghannouj is quite similar to the Indian dish baingan bharta . North Indian baingan bharta is more spiced as compared to Lebanese baba ganoush. In the state of Uttar Pradesh, the roasted eggplant is mixed with mustard oil, onion, garlic, cilantro, and pickle masala. Further down south in Goa, India, we just add some shredded coconut, onions, chilies, and cilantro to the roasted eggplant flesh.
- What is the meaning of baba ganoush?
- Ingredients needed
- How do you make this easy roasted eggplant dip?
- How does this dip taste?
- Serving suggestions
- How to make smoky baba ganoush – Step by step instructions
- Baba Ganoush Recipe | Baba Ganouj
What is the meaning of baba ganoush?
The name of this dip comes from the Arabic phrase baba gannuj, where baba means “daddy or father” and gannuj stands for pampered, so to literally translate the meaning, it would be pampered father or pampered daddy 😀
Ingredients needed
The main ingredient in baba ganoush is roasted eggplant or brinjal/aubergines , of course, since this recipe is all about an eggplant dip.
You will also need tahini, lemon juice, garlic, olive oil, salt, and pepper.
I also like to prepare this baba ganoush with yogurt . The yogurt adds a nice creamy texture and also makes the color of the dip more visually appealing.
For a spicy baba ganoush, you could add some cayenne pepper. I remove a portion in a separate bowl for the kids, and add a pinch of cayenne pepper to ours, and mix it well. I also like to top it with additional cayenne.
How do you make this easy roasted eggplant dip?
To make baba ganoush –
Roast the eggplants: The authentic baba ganoush recipe calls for grilling eggplants. I am sure most of us don’t have access to a grill or are too lazy to set it up. Using a grill is the most ideal scenario for that true smoky flavor. However, the oven is a good alternative or better still roasting the eggplant over the stove-top if you don’t mind a little mess. Place the roasted eggplants in a bowl, and cover it. This makes it easier to peel the skin as it locks in moisture.
Peel the eggplants , and transfer the flesh on to a fine-mesh sieve or over a colander. You can get rid of some of the seeds if there are too many.
Drain the roasted eggplants as you don’t want a watery dip.
Mash the roasted eggplant flesh with the other ingredients , there is no need of using a food processor. Traditional baba ganoush is prepared using a fork or whisk to mash everything. If you want a smooth and creamy baba ganoush, go ahead and use a food processor or blender. We love a chunky baba ganoush and so I’ve used the plain ol’ whisk to whip this up.
Infuse the smoky flavor if you used the oven for roasting: There are 2 ways you can go about doing this,
- Liquid smoke: Add a teaspoon or so of liquid smoke after you mash up everything.
- Dhungar method: This is a method I follow for most of my smoky North Indian dishes. Refer to the step by step instructions below for more details.
How does this dip taste?
The perfect baba ganoush should be smoky, creamy, thick, savory, and well balanced. The roasting really brings out the flavor of the eggplant. I roasted the garlic along with the eggplants (Refer pictures below for more on that). I usually use the same procedure for baingan bharta , so that’s what I like to do with this Middle Eastern aubergine dip too.
If you use raw garlic, definitely try and cut back on the amount mentioned, or else the entire dip will taste garlicky. But that is not the case with roasted garlic, it lends a nice sweet and mild, garlic flavor. So good!
Serving suggestions
Baba ganouj is a popular meze (starter) usually served with warm pita bread. Today, I simply served it with some pita chips.
You can also serve it as a dip on a crudites platter or along with some falafel and other accompaniments to enjoy a complete Middle Eastern meal.
It would also make an awesome sandwich spread!
What are you waiting for? Don’t forget to pick up some eggplants on your next trip to the grocery store, or better yet, a farmer’s market and make this really easy and healthy eggplant dip. You will enjoy the homemade version so much more than the store-bought one! If you own a grill, I totally envy you 😀 I insist you give this humble veggie dip a shot, it deserves to be enjoyed more often!
How to make smoky baba ganoush – Step by step instructions
Step 1: Preparing the eggplant
Preheat the oven to 400 degrees F. Try and use a fresh eggplant. The older an eggplant is, the bitter it might taste. Wash the eggplant well, pat dry with a kitchen napkin. Make 3 vertical slits on the eggplant, and insert about 1 small garlic clove in each slit. Brush the eggplant with oil.
Step 2: Roasting eggplant for baba ganoush
Place the eggplant on a baking tray greased with oil. You may also use an aluminum foil greased with oil spray or oil for easier cleanup. Roast for about 50 mins to an hour or until a fork slides through the eggplant with no resistance.
Step 3: Removing the eggplant flesh
Once the eggplant is cool enough to handle, remove the crown, and scoop out the eggplant flesh, try and remove as much of the skin as possible, a little is okay.
Step 4: Draining the eggplant
Transfer the eggplant flesh to a bowl lined with a colander or fine-mesh sieve. Leave it aside for 10-15 minutes. You should have about 1.5 cups of eggplant flesh.
Step 5: Mashing the eggplant flesh
Mash the flesh with a fork or whisk to break up the eggplant strings.
Step 6: Adding the rest of the ingredients
Add tahini , lemon juice, and olive oil. Whisk everything well until pale and creamy.
Also add, yogurt and salt. Give everything a good mix. Check for seasoning and adjust with more salt. Add more tahini or lemon juice if required.
Step 7: Adding the smoky flavor
Make a well in the center of the bowl containing the dip.
Place a small metal bowl or a small makeshift bowl with aluminum foil.
Heat a piece of charcoal, and place it in the small bowl carefully with tongs. Drizzle some oil which will cause the charcoal to smoke. Cover the bowl immediately for about 5-10 minutes and let the smoky flavor infuse into the dip.
Caution: Just be sure to do this in an open area/away from the smoke detector, to avoid excess smoke from setting it off.
Step 8: Mix in fresh herbs
Add chopped cilantro or parsley, and mix well. Serve right away, transfer to a serving bowl, drizzle olive oil, toasted pine nuts, cayenne pepper, and pomegranate arils. Or store in an airtight container and refrigerate up to 4-5 days.
Notes
- Oil-free baba ganoush: Make this an oil-free recipe by skipping out on the oil, however it may lack some of the authentic flavor.
- Baba ganoush without tahini: It is really easy to make tahini at home, I realized I should have posted that first, but I’ll share it in my coming posts. I made this dip with my very own homemade tahini, which just requires sesame seeds and olive oil. If you don’t want to splurge on a bottle for just a dip, (though there are so many ways you can use tahini), feel free to skip it. The main ingredient here is eggplant, and if you have that, it is more than enough.
- Try and use fresh eggplants. If the eggplant is old, the entire dip may taste bitter, If you are unsure about the freshness of the eggplant, cut it vertically into half, sprinkle a little salt, and let it sit in a colander. This will get rid of the bitter juices. Then pat dry, prick with a fork on the skin, and place on a baking tray cut side down. Bake as directed in the recipe, keep a check on the eggplant. You may skip roasting the garlic or make slits and add the garlic on the eggplant halves.
- If you do not want to roast the garlic, use only 1 or 2 raw garlic in the recipe.
- Feel free to adjust the quantities of tahini, lemon juice, and olive oil to suit your palate. It is better to start with less amount of tahini rather than adding more, or else it can overpower the delicate taste of the eggplant.
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Baba Ganoush Recipe | Baba Ganouj
Ingredients1x2x3x
- 2 large eggplants 2 lbs
- 6 to 8 garlic cloves, refer notes
- 3 tbsp tahini
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil, plus 1 tbsp more to drizzle on top
- 1 tbsp finely chopped cilantro or parsley
- 1 to 2 tbsp vegan yogurt, or regular yogurt (if not vegan), optional
- 1/2 tsp salt, or to taste
Instructions
- Preheat the oven to 400 degrees F. Try and use a fresh eggplant. The older an eggplant is, the bitter it might taste. Wash the eggplant well, pat dry with a kitchen napkin. Make 3 vertical slits on the eggplant, and insert about 1 small garlic clove in each slit. Brush the eggplant with oil.
- Place the eggplant on a baking tray greased with oil. You may also use an aluminum foil greased with oil spray or oil for easier cleanup. Roast for about 50 mins to an hour or until a fork slides through the eggplant with no resistance.
- Once the eggplant is cool enough to handle, remove the crown, and scoop out the eggplant flesh, try and remove as much of the skin as possible, a little is okay.
- Transfer the eggplant flesh to a bowl lined with a colander or fine-mesh sieve. Leave it aside for 10-15 minutes. You should have about 1.5 cups of eggplant flesh.
- Mash the flesh with a fork or whisk to break up the eggplant strings.
- Add tahini, lemon juice, and olive oil. Whisk everything well until pale and creamy.
- Also add, yogurt, and salt Give everything a good mix. Check for seasoning and adjust with more salt. Add more tahini or lemon juice if required.
- Make a well in the center of the bowl containing the dip.
- Place a small metal bowl or a small makeshift bowl with aluminum foil.
- Heat a piece of charcoal, and place it in the small bowl carefully with tongs. Drizzle some oil which will cause the charcoal to smoke. Cover the bowl immediately for about 5-10 minutes and let the smoky flavor infuse into the dip.
- Caution: Just be sure to do this in an open area/away from the smoke detector, to avoid excess smoke from setting it off.
- Add chopped cilantro or parsley, and mix well. Serve right away, transfer to a serving bowl, drizzle olive oil, toasted pine nuts, cayenne pepper, and pomegranate arils. Or store in an airtight container and refrigerate up to 4-5 days.
Notes
- Oil-free baba ganoush: Make this an oil-free recipe by skipping out on the oil, however it may lack some of the authentic flavor.
- Baba ganoush without tahini: It is really easy to make tahini at home, I realized I should have posted that first, but I’ll share it in my coming posts. I made this dip with my very own homemade tahini, which just requires sesame seeds and olive oil. If you don’t want to splurge on a bottle for just a dip, (though there are so many ways you can use tahini), feel free to skip it. The main ingredient here is eggplant, and if you have that, it is more than enough.
- Try and use fresh eggplants. If the eggplant is old, the entire dip may taste bitter, If you are unsure about the freshness of the eggplant, cut it vertically into half, sprinkle a little salt, and let it sit in a colander. This will get rid of the bitter juices. Then pat dry, prick with a fork on the skin and place on a baking tray cut side down. Bake as directed in the recipe, keep a check on the eggplant. You may skip roasting the garlic or make slits and add the garlic on the eggplant halves.
- If you do not want to roast the garlic, use only 1 or 2 raw garlic in the recipe.
- Feel free to adjust the quantities of tahini, lemon juice, and olive oil to suit your palate. It is better to start with less amount of tahini rather than adding more, or else it can overpower the delicate taste of the eggplant.
- Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
Nutrition
