HOW TO PREPARE TZATZIKI.

Tzatziki is a traditional Greek sauce or dip made from yogurt, cucumber, garlic, olive oil, and herbs. It’s a refreshing accompaniment to many dishes, such as souvlaki, gyros, or simply as a dip for pita bread. Here’s how to prepare Tzatziki:

Ingredients:
500g (about 2 cups) Greek yogurt (full-fat is best for richer flavor and texture)
1 medium cucumber
2-3 cloves garlic, finely minced or pressed
1-2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar or lemon juice
1 tablespoon fresh dill or mint, finely chopped (optional)
Salt and freshly ground black pepper to taste
Instructions:
Prepare the Cucumber:

Wash the cucumber and peel it if desired (traditional tzatziki often has bits of cucumber skin for color and texture).
Grate the cucumber using a box grater.
Place the grated cucumber in a sieve or colander over a bowl, and sprinkle with a little salt. Let it sit for 10-15 minutes. This will help draw out the excess water.
Squeeze out the water from the cucumber using your hands or a cheesecloth. Removing excess water ensures that your tzatziki is not too watery.
Mixing the Ingredients:

In a mixing bowl, combine the Greek yogurt, squeezed grated cucumber, minced garlic, olive oil, vinegar or lemon juice, and chopped dill or mint (if using). Mix well until all the ingredients are incorporated.
Seasoning:

Season with salt and pepper to taste. Depending on the tanginess of your yogurt and your personal preference, you may want to adjust the amount of vinegar or lemon juice.
Chilling:

Cover the bowl with plastic wrap or a lid and refrigerate for at least 1-2 hours before serving. This allows the flavors to meld together.
Serving:

When serving, you can drizzle a little more olive oil on top and sprinkle some chopped dill or mint for garnish. Serve with warm pita bread, as a dip for vegetables, or as a side to dishes like souvlaki or gyros.
Tips:
Ensure that you use thick Greek yogurt. If you only have regular yogurt, you can strain it through a cheesecloth in the refrigerator overnight to remove excess whey and make it thicker.
For a more intense garlic flavor, let the tzatziki sit in the refrigerator longer before serving.
Enjoy your homemade Greek Tzatziki!