A taste of Greece: The timeless appeal of tzatziki sauce

Is there a more well-known Greek sauce? Certainly not. It is recognized almost worldwide, like feta salad or moussaka. It belongs to the traditional mezzes that are served before the main meal. Its composition is simple, and its taste is excellent. We especially appreciate the famous tzatziki during hot days. It cools and refreshes even when the heat is pouring from the sky.

For Greeks, this sauce is an extraordinary delicacy. They eat it almost every day, and it probably never bores them. Tzatziki goes great with other Greek dishes and with the climate of this country.

The mere word "tzatziki" brings a smile. It sounds pretty funny even to Greeks. Although they have known this sauce for hundreds of years, they still have not figured out exactly where its name comes from. Historians trace this word in many languages, including Greek and Turkish, Persian, Armenian, and even Kurdish.

The first documented recipe for tzatziki, understood as a yoghurt sauce, comes from 1876. This simple dish, therefore, has a long history. However, Greeks have never forgotten or treated it as a retro delicacy. They still serve it with everyday meals. They do not skimp on it with grilled dishes, vegetables, bread, and olives.

This sauce has only two main ingredients, but both are extremely important. The first is thick yoghurt, the Greek yoghurt in our country. It is not only delicious but also full of nutritional value. It is an excellent source of easily digestible proteins and calcium, which contribute to strengthening bones and teeth and contain trace elements that support metabolism. And, of course, dairy has a cooling effect. That is why we eagerly eat cold soups based on yoghurt or buttermilk in the summer.

You can't make tzatziki without cucumbers. These vegetables are made up of 90% water. They provide good hydration, which we must pay special attention to during hot weather. They have few calories and contain fibre that improves metabolism and digestion. They prevent water retention. All this makes cucumbers almost the perfect vegetable for hot weather. And their taste! Of course, those Greek ones ripened in the sun are delicious, but our local ones in season are also great in tzatziki. Ground ones are ideal. In some recipes for this sauce, dill appears. You can use it, but it will disrupt the original taste. Greeks do not use it.

Ingredients:

• large package of Greek yoghurt,
• 2 tablespoons of olive oil,
• 3-4 ground cucumbers,
• 2 cloves of garlic,
• teaspoon of wine vinegar, optional,
• salt and pepper to taste.

Preparation method:

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