Recipe for: Tzatziki sauce with cucumber and dill - photo 1
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Recipe for: Tzatziki sauce with cucumber and dill

Spicy Snacks European cuisine 10 min Easy 155 views ~8.74 PLN - (0)
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Description

Tzatziki is a fresh, creamy sauce made from thick yogurt, cucumber, garlic, and dill, presented here in a Polish-modern version. Perfect as a dip for vegetables, bread, smoked fish, or as a side for pork neck and grilled dishes. It has a refreshing taste of lemon acidity, a distinct hint of garlic, and a fresh aroma of dill. Simple and quick — you can prepare it in 10 minutes. By squeezing the cucumber, the sauce will not be watery, and the addition of olive oil will give it a silky consistency.

Ingredients Used

Ingredients (8)

Servings:
4
  • Natural yogurt 400 g
  • Cucumber 0.7 pcs (~200 g)
  • Garlic 2 clove (~10 g)
  • Lemon juice 15 ml
  • 🌿 Spices
  • Dill 0.8 bunch (~15 g)
  • Salt 2 g
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Olive oil 15 ml
💰 Estimated dish cost: ~8.74 PLN (2.18 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the cucumber

1

Wash the cucumber with cold water. If the skin is thick or bitter, peel it thinly with a peeler. Grate the cucumber on a coarse grater without using the seed core (if the cucumber has a lot of water, cut it lengthwise and scoop out the soft seeds with a spoon).

Ingredients: Cucumber
Use a large kitchen grater and a bowl underneath. If you don't want to grate, chop the cucumber into very small cubes. A common mistake: not removing excess water from the cucumber — the sauce will become watery.
2

Transfer the grated cucumber to a sieve lined with cheesecloth or a clean kitchen towel. Lightly salt it (about 1 g), mix, and set aside for 8–10 minutes to allow the cucumber to release its water.

Ingredients: Cucumber, Salt
Use a fine sieve and a cotton cloth. Salting speeds up the removal of water. If you don't have cheesecloth, use a fine strainer and a spoon to press.
3

Squeeze the ends of the cloth and firmly wring out the grated cucumber over a bowl to release all the water. The squeezed cucumber should be moist but not dripping — this is a sign that the preparation is correct.

Ingredients: Cucumber
Use both hands to squeeze tightly. If you want, press down additionally with a spoon against the bottom of the cloth. A common mistake: squeezing too weakly — the sauce will be watery.

Preparation of herbs and garlic

4

Wash the dill, shake off excess water, and dry with a paper towel. Cut off the thick stems and finely chop the leaves. Peel the garlic cloves and finely chop them or press them through a garlic press.

Ingredients: Dill, Garlic
Use a cutting board and a sharp knife for the dill or kitchen scissors. For garlic, a garlic press is best; if you don't have one, finely chopping with a knife will suffice.

Mixing the sauce

5

In a large bowl, place the natural yogurt. Add the drained cucumber, chopped dill, minced garlic, and lemon juice. Optionally, pour in the olive oil. Gently mix with a wooden spoon or silicone spatula until the ingredients are combined — mix for 20–30 seconds until smooth.

Ingredients: Natural yogurt, Cucumber, Dill, Garlic, Lemon juice, Olive oil
Use a large, stable bowl (preferably ceramic or glass). If the sauce is too thick, add a teaspoon of cold water. Stir gently so that the yogurt does not lose its creaminess.

Seasoning

6

Add salt (the remaining part) and freshly ground pepper to taste. Stir and taste. Season gradually — it's better to add more than to add too much at the beginning. The sauce should have a distinct but balanced flavor.

Ingredients: Salt, Black pepper
Use a teaspoon to gradually add salt. After adding the garlic, let the sauce sit for 5 minutes to allow the flavors to meld — the garlic will mellow.

Cooling and serving

7

Cover the bowl with plastic wrap and place it in the refrigerator for at least 15–20 minutes (or up to 2 hours) — chilling allows the flavors to meld. Serve in a bowl garnished with a few sprigs of dill and drizzled with a bit of olive oil, with vegetables for dipping or fresh bread.

Ingredients: Natural yogurt, Olive oil, Dill
Use a refrigerator set to 4°C. If you need the sauce "right away," cooling for 15 minutes will be enough, but you'll achieve full flavor after 1 hour.

Fun Fact

💡

Tzatziki has its roots in Greek and Middle Eastern cuisine; the name comes from the Turkish 'cacık'. In Poland, its freshness pairs wonderfully with young spring vegetables, such as radishes or young carrots.

Best for

przekąska na imprezę dodatek do grilla lekki lunch

Tips

🍽️ Serving

Serve chilled in a shallow bowl, drizzled with olive oil and sprinkled with fresh dill. It pairs wonderfully with baked potatoes, potato pancakes, smoked salmon, or as a dip for raw vegetables (carrots, celery, bell pepper).

🥡 Storage

Store in an airtight container in the refrigerator for up to 48 hours. After a longer period, the cucumber may release water — before serving, stir and possibly drain excess liquid. Do not freeze (it will change the texture).

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