Will the Real Tzatziki Please Stand Up?

If you've ever had a Greek Gyro (prounounced Yee-ro) then you know about the creamy yogurt sauce that's traditionally served with it called tzatziki (pronounced dza-DZEE-kee). Judging from the Greek restaurants in our Dallas and Collin County area my guess is: 1) True Greeks are not making the tzatziki, 2) They've lost the recipe or 3) They have intentially pulled a fast one on us in order to save time and cut costs. No matter where you live the result of an improperly made tzatziki means that restaurant goers are paying for a diluted cultural experience.

I know about tzatziki. For about a decade in the late 80's and 90's I was submersed in Greek culture. I lived in Astoria, Queens New York. For those in the know, Astoria has the largest population of Greeks anywhere in the world outside of Athens…Greece that is, not Texas. Half the people I knew were Greeks and I mean the real deal. They spoke Greek, read Greek newspapers, listened to Greek radio, went to Greek churches, bought their bread and pastries at Greek bakeries, drank only Greek coffee, and ate only at traditional Greek restaurants, which were owned and operated by Greeks. After 20 years in the U.S. some of them still couldn't speak English but with all those Greeks around they didn't have to. So, I eventually learned to speak, write, dance, sing and cook the Greek way as taught to me not by books but by...you guessed it, Greeks. I made several trips to Greece too staying at least 2-3 months at a time and in all my days and nights, not even in the most remote island-mountain villages where goats outnumbered people, was I ever served the horrendously watery, flavorless slop versions of tzatziki that's being served up with an Opa! in our neighborhood Greek restaurants.

Tzatziki is traditionally served as an appetizer and can accompany foods throughout the meal. The key to great tzatziki is its thick, I mean very thick, creamy texture that allows it to be eaten alone, as a dip, as a spread, or a condiment. True tzatziki should be as thick as cream cheese. The best way to know if yours is thick enough is the spoon test. Stick a spoon straight-up in your tzatziki. If it stands vertically all by itself--bingo you're on your way to having the real thing. Years ago I learned to make this deliciously healthy, easy to make appetizer and love to eat it with vegetables, pita bread, or meats. Instead of the usual tomato sauce with pasta, try tzatziki. By the end of this article you will know how to make it and will love it too. Moms, as a nutritional dip it’s a great way to get your kiddos to eat more calcium and munch those veggies.

So how are divergent Dallas cooks spoiling the tzatziki? There are several things to avoid when making your own. Impatience. It will not help you make a true tzatziki or any Greek dish for that matter. The yogurt (puhleeze not sour cream) must be completely drained of its water. Do this by letting the yogurt sit refrigerated in a strainer either with a cheesecloth, a clean towel, or paper towels. No place other than Dallas, Texas was I ever served tzatziki made with sour cream. Gimme a break. No Greek person that I ever knew used sour cream in their cooking, or butter, or mayonaise, which some pathetic Americanized tzatziki recipes on the Inter-net have spouted. The next important thing to remember when making tzatziki is to thoroughly drain your cucumbers to remove as much of the excess water as possible. This takes time so go rent a movie while you allow your preferably shredded cucumbers to drain through a colander. Now that you've drained your yogurt and cucumbers you can be sure that your tzatziki will have a proper thickness however the remaining ingredients can not be excluded or else you'll lose authentic flavor. Garlic. Raw. Not powdered. Yes, Greek tzatziki is packed with healthy garlic. Olive oil. Not canola, or safflower or vegetable. Use only good olive oil from the first cold pressing, dark in color and rich in taste. Lemon juice. Greeks love lemons and you'll find them in many recipes. Here is a recipe for tzatziki. It's so easy you won't believe that you haven't made this before! And now that you know better you'll thumb your nose at anything less.

INGREDIENTS:
16 ounces (2 cups) of well-drained yogurt (full fat, low fat, or fat free)
4 to 10 cloves of garlic, diced
1/2 cup of peeled, diced or shredded cucumber
1 tablespoon of olive oil
2 teaspoons of lemon juice

PREPARATION:
Prepare all ingredients in advance. Fold in the oil and lemon juice into the yogurt slowly so that its thickness is not broken down. Add the garlic and the cucumber incorporating slowly. Do not mix in a blender or food processor. Add oregano, mint or dill: Variations include 1 tablespoon finely chopped. Oregano is most commonly used.
OPA! ENJOY!