Best Vegan Tzatziki Recipe - Downshiftology (2024)

FAQs

Why is my tzatziki bitter? ›

Your main ingredient – the cucumber – is often the culprit. To avoid this, make sure that you choose the right variety: English and Persian cucumbers have very little, or no, bitterness. Also sample a slice before grating and avoid using the ends as this is where the bitter compounds will be most concentrated.

Tzatziki is good friends with grilled and roasted meats, especially juicy lamb chops. Serve it up with a crunchy fattoush salad – a combination of torn pitta, cooling cucumber, ripe tomatoes, sweet lettuce and refreshing mint – for a bonus hit of fresh, summer flavour.

Tzatziki started back in the Ottoman Empire. During this time, India loved their raita, a yogurt-based dip. They were also led by the Persian class, who loved the Indian rice dish called the biryani. However, since Indian people love herbs and spices, some Persians think that the dish was too spicy.

Some might think of this dip as something similar to sour cream, but if you're wondering what tzatziki tastes like, it is slightly tangy, garlicky, and cool due to the use of cucumber and fresh herbs.

Sweetness: From sugar, honey, fruits or otherwise, sweetness will counteract bitter and sour flavours. It can also be used to cut down the heat of a particularly spicy meal. Saltiness: Salt plays two very important roles in flavouring a dish. Firstly, it balances against bitterness.

Add Fresh Fruit

The natural sweetness of the fruit balances the tartness of the yogurt. Fresh fruits are a great source of vitamins, minerals, fiber, and antioxidants.

Yes, tzatziki is considered a healthier dip than hummus and sour cream. It contains several vitamins, a good amount of protein, and fewer carbohydrates and calories. The fat content of tzatziki is low too, which is not the case with other dips.

Tzatziki is made of strained yogurt (usually from sheep or goat milk) mixed with cucumbers, garlic, salt, olive oil, red wine vinegar, and dill or mint or parsley. A variation made with purslane (glistrida in Greek) may be called glistrida me yiaourti, meaning 'purslane and yogurt salad', rather than tzatziki.

And maybe the most important difference. is in the consistency. As a Turkish version, it's more diluted and more like a soup than a dip. Lastly, Chechuk uses more herbs like mint, dill, and dried mint. And while you'll find tzatziki with dill, it's often served with no herbs.

Yes, please do! Tzatziki sauce taste best after the ingredients have had time to meld into each other. Plan on making at least an hour ahead of time but can be made 24 hours ahead of time.

How long does tzatziki last in the fridge? ›

Tzatziki sauce should be kept in a sealed container and stored in the refrigerator when you're not using it. As long as it's stored properly, you can expect homemade tzatziki to last about three to four days.

A great alternative would be this Greek Yogurt Salad Dressing. You can also try to up the flavor profile by making a Yogurt Tahini Sauce or Yogurt Dill Sauce to enhance those Mediterranean flavors.

To make your current batch edible add some fruit and enough sugar or honey to overcome the sour taste. You can also try straining it to make greek yogurt. Line a colander with cheesecloth or paper towel and put it into a bowl. Pour yogurt into the colander and put it the fridge for a few hours.

Why is my yogurt bitter? A. Using too much starter can crowd the bacteria, creating a thin consistency and a bitter flavor. Overcultured yogurt may also taste bitter.

If you have too much tart everything you can fix this by adding a little sweetener. Try 1 teaspoon, stir, and sample. Add more from there. Want to use fresh dill herbs instead of dried?