Dzaziki sauce

A typical dish of Greek cuisine, dzadziki sauce, whose name may also sound like tsatziki or tsatziki, is a cold snack sauce based on natural yogurt, fresh cucumbers and garlic. By the way, what exactly means such an unusual name for our person is not known. The only thing that remains obvious is that such a funny word hides an extremely simple, but no less tasty dish that fits many products and makes you discover their completely unexpected taste.

To make the classic dzadziki sauce, unsweetened yogurt, fresh cucumber and garlic, as well as salt, pepper, a little olive oil and vinegar are used. Moreover, the proportions of dzadziki sauce can be called very conventional: for example, the Greeks themselves are used to not skimping on garlic and add a lot of it. The amount of cucumbers and yogurt directly depends on the consistency of the finished sauce that you want to get ultimately.

Cucumbers for the sauce dzadziki sauce are crushed with a cube or on a coarse grater, while the seeds and skin are necessarily removed at will. The peeled garlic is passed through the press and added to the cucumbers. By the way, the more garlic is added to the dzadziki sauce, the sharper the snack is.

Oil for dzadziki sauce can be used not necessarily olive - in the absence of this, sunflower can be easily added. In fact, after preparing the necessary products, the moment comes when the mass is combined together, which is then seasoned with vinegar (wine or table), salt and black ground pepper.

Additional ingredients that significantly enrich the taste of dzadziki sauce are chopped dill or parsley, crushed olives, fresh mint. In addition, vinegar is easily replaced with lemon or lime juice. Before serving, the dzaziki sauce must be brewed in the refrigerator for several hours, after which it must be served in a piano or on a plate. As a rule, this traditional Greek dish is a component of meze, and is also used as a dip sauce for vegetables or bread. Dzaziki sauce is perfectly combined with meat dishes, for example, with gyros, souvlaki or with fried fish.

By the way, in Cypriot cuisine, dzadziki sauce is called talaturi, but unlike the Greek analogue, it contains more mint and less garlic. In Bulgarian and Macedonian cuisines, a similar meal is cold tarator soup, as well as its dry version based on squeezed yogurt. In Persia, the dish is called mast-o-khiar, while in India there is a similar cucumber raita sauce.