Description
Cremig-dichter Quark trifft samtigen Joghurt, fein geriebene Gurke sorgt für Frische. Intensiver Knoblauch, mildes Olivenöl, perfekt abgeschmeckt – ein Tzatziki, das kühl, würzig und unwiderstehlich aromatisch glänzt.
Ingredients
- 500 g Sahnequark
- 250 g griechischer Joghurt (10 % Fett)
- 3 Zehen Knoblauch
- 1 Salatgurke
- 1 TL Olivenöl
- Salz
- Pfeffer
Instructions
- Begin by preparing the cucumber: Wash the cucumber thoroughly and grate it using the coarse side of a box grater. Place the grated cucumber in a bowl and sprinkle it generously with salt. Stir to combine and set aside for about 10 minutes. The salt will help draw out excess water from the cucumber, which is important for a creamy, non-watery tzatziki.
- While the cucumber is resting, prepare the yogurt base. In a large mixing bowl, combine the Sahnequark and the Greek yogurt. Add the olive oil and mix thoroughly with a whisk or spoon until the mixture is smooth and well combined. The mixture should be creamy and homogeneous.
- Next, prepare the garlic: Peel the garlic cloves and finely mince or press them using a garlic press. Add the minced garlic to the yogurt mixture and stir well to evenly distribute the flavor.
- After the cucumber has rested, transfer it to a clean kitchen towel or cheesecloth. Gather the ends of the towel and twist to squeeze out as much liquid as possible. Removing the excess water ensures that your tzatziki will be thick and not watery.
- Add the squeezed, grated cucumber to the yogurt mixture. Stir thoroughly to combine, ensuring the cucumber is evenly incorporated throughout the mixture.
- Season the tzatziki with salt and freshly ground black pepper to taste. Mix again and taste, adjusting the seasoning or adding more garlic if desired.
- For the best flavor, cover the bowl with plastic wrap or transfer the tzatziki to an airtight container and refrigerate it overnight. Allowing the flavors to meld for several hours or overnight is crucial for authentic, full-bodied tzatziki.
- Before serving, give the tzatziki a good stir. Taste again and adjust seasoning if necessary. Serve chilled as a dip, spread, or side dish with fresh pita, grilled meats, or roasted vegetables.
Notes
For an authentic Greek tzatziki, use high-quality Greek yogurt with at least 10% fat for a rich, creamy texture. Letting the tzatziki rest overnight is essential for the best flavor, as it allows the garlic and cucumber to fully infuse the dairy. If you prefer a milder garlic flavor, use fewer cloves or let the dip rest a bit longer, as the garlic will intensify over time. Always squeeze the cucumber well to avoid a watery dip. Garnish with a drizzle of extra virgin olive oil and a sprinkle of fresh herbs like dill or mint, if desired.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
