The tzatziki is definitely one of the best known and appreciated recipes of Greek cuisine : it is virtually impossible to go to Greece and not taste , even by mistake , this sauce . Due to its very particular taste and versatility , the Greeks use the tzatziki to accompany most dishes , from fish to meat to salads to rice. Moreover , in addition to being one of the ingredients of the gyros and souvlaki Greeks , is also a component of kebap turkish . The origins of tzatziki , which is derived from the Turkish word cacik , are lost in the centuries and in the traditions of the ancient Greeks , to cool off on hot days , they used to mix in a jar of yogurt with garlic bread and water : the ancestor of tzatziki . Sure is that Greece this sauce has spread into nearby areas even if under a different name : in Bulgaria is called Tarator and Iraq Djadjik. Ingredients:
400g Greek Yogurt 4 Cloves Garlic 3 Spring of Dill 1 Cucumber 2 Spoons Vinegar 4 Spoons of Olive Oil Unrefined Sea Salt Preparation:
First wash and grate the cucumber ( with the skin ) very roughly on the bulk of the grating: put it in a colander contents into a bowl and let drain the water of vegetation for at least 1 hour. After the time necessary to squeeze the cucumber with the back of a spoon.
Chop the garlic finely perhaps passing it in the blender or beating him in a mortar to obtain just a garlic cream. Put the yogurt in a bowl and mix with the garlic and cucumbers.
Now pour the oil and vinegar alternately stirring with a whisk or spoon. Finally add salt and add the chopped dill.