The Easiest, Most Refreshing Tzatziki Sauce Recipe

The tzatziki sauce is a Greek recipe, but you will find it served across the Mediterranean and Middle East in various ways and under many names. Egyptians call it, Salatet Zabady (Yogurt Salad).

The tzatziki sauce is the perfect accompaniment to many Egyptian dishes such as Grape leaves, beef tenderloin, grilled meat, pigeons, and when we make any Indian rice. It would be great as a sandwich spread or as a dip with your favorite vegetables.

How to make tzatziki sauce?

Tzatziki is made simply with yogurt, cucumber, olive oil, some fresh herbs (usually mint or dill), garlic, salt, and lemon juice. It is a refreshing chilled sauce you can dip, spread, or eat with a spoon.

The authentic tzatziki sauce version is exceptional, but it’s not our go-to tzatziki sauce recipe. We enjoy the fresh, kicking taste from three simple ingredients. Cucumber, garlic, and yogurt, so you can go for this recipe if you prefer less garlicky sauce or if you are in a hurry. I believe we do it like this because our dishes filled with flavor and garlic, and the yogurt comes in as a cooling layer. A similar theory to the Indian raita sauce, which is the root of the tzatziki sauce.

The authentic Greek tzatziki sauce recipe

Always drain the cucumbers over a mesh sieve to squeeze all the cucumber water before mixing it with yogurt to create this crunch that distinguishes the Greek tzatziki sauce. Add olive oil, fresh dill, mint, and lemon. Et Voilà. 

The Egyptian version (Salatet Zabady)

The Egyptian version doesn’t acquire lot of garlic. We only use one clove to 1 cup of yogurt ratio. We don’t drain the cumber, we cut it in small cubes and mix it with full-fat yogurt. Also, we don’t use dill, salt, or lemon. But might garnish with mint. We enjoy the fresh, kicking taste from three simple ingredients. So you can go for this recipe if you prefer less garlicky tzatziki sauce or if you are in a hurry.