Best 7 Vancouver Greek Restaurant Tzatziki Recipes

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In the heart of Vancouver's vibrant culinary scene, a delectable dish called tzatziki has captivated the taste buds of food enthusiasts. This creamy and refreshing sauce, a staple of Greek cuisine, is a culinary symphony of tangy yogurt, crisp cucumbers, fragrant garlic, and a hint of fresh herbs. Whether you're a seasoned tzatziki aficionado or a newcomer to this culinary delight, our collection of recipes offers a tantalizing journey into the world of this beloved sauce. From classic renditions to innovative variations, each recipe unveils a unique take on tzatziki, promising an explosion of flavors that will transport you to the sunny shores of Greece. So, prepare your palate for a delightful odyssey as we explore the art of crafting the perfect tzatziki.

This article provides a comprehensive guide to tzatziki, encompassing both traditional and contemporary recipes. Our classic tzatziki recipe stays true to the authentic Greek preparation, showcasing the harmonious blend of yogurt, cucumbers, garlic, and herbs. For those seeking a zesty twist, the spicy tzatziki recipe infuses the sauce with a piquant kick, sure to tantalize your taste buds. If you prefer a vegan alternative, the vegan tzatziki recipe offers a delectable plant-based rendition, capturing the essence of tzatziki without compromising on flavor. And for those with a penchant for culinary fusion, the tzatziki sauce with roasted eggplant recipe seamlessly merges Mediterranean and Middle Eastern flavors, creating a truly unique and irresistible condiment.

Check out the recipes below so you can choose the best recipe for yourself!

GREEK TZATZIKI



Greek Tzatziki image

This cool Greek dip only gets better with time. Serve with pita bread, in gyros, on lamb or with whatever you like!

Provided by LeeleeCooks

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Tzatziki

Time 8h20m

Yield 40

Number Of Ingredients 9

1 (32 ounce) container plain low-fat yogurt
½ English cucumber with peel, grated
1 clove garlic, pressed
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 teaspoons grated lemon zest
3 tablespoons chopped fresh dill
1 tablespoon salt, or to taste
1 tablespoon freshly ground black pepper, or to taste

Steps:

  • Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.

Nutrition Facts : Calories 21.6 calories, Carbohydrate 1.9 g, Cholesterol 1.4 mg, Fat 1 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 190.6 mg, Sugar 1.7 g

TZATZIKI SAUCE RECIPE



Tzatziki Sauce Recipe image

Creamy Greek Tztaziki Sauce recipe with cucumber, yogurt, and garlic. Add a tablespoon or two of fresh dill or mint, if you like. Do not skip draining the cucumbers or your yogurt dip will be too watery. And for best texture, cover and refrigerate anywhere from 30 minutes to 2 hours before serving. This versatile cucumber yogurt sauce can be used in many ways, be sure to read my post for all the ideas!

Provided by Suzy Karadsheh

Categories     Dips and Appetizers

Time 10m

Number Of Ingredients 9

3/4 English cucumber, (partially peeled (striped) and sliced )
1 tsp kosher salt (divided)
4 to 5 garlic cloves,
1 tsp white vinegar
1 tbsp Early Harvest Greek Extra Virgin Olive Oil
2 cups plain Greek yogurt
1/4 tsp ground white pepper
Warm pita bread for serving
Sliced vegetables for serving

Steps:

  • Use a box grater to manually grate the cucumbers or you can use a small food processor to finely chop the cucumbers as I do in this recipe. Toss the grated cucumbers with 1/2 tsp kosher salt. Spoon the grated cucumber into a cheese cloth or a double thickness napkin and squeeze dry. (There will be a lot of liquid).
  • In one large mixing bowl, place the garlic with remaining 1/2 tsp salt, white vinegar, and extra virgin olive oil. Mix to combine.
  • Add the grated cucumber to the bowl with the garlic mixture. Stir in the yogurt, and a pinch of white or black pepper, and the fresh herbs (if using. I did not use fresh herbs in the video). Stir to combine well.
  • Cover and refrigerate for a bit (anywhere from 30 minutes to a couple hours before serving). This will help thicken the sauce and give it the best texture, while allowing the flavors to meld.
  • When ready to serve, stir the tzatziki sauce to refresh and transfer to serving bowl, drizzle with more extra virgin olive oil, if you like. Serve with your favorite veggies, pita chips or wedges (be sure to read the post for more ideas on how to use this sauce)!

Nutrition Facts : Calories 16.3 kcal, Sugar 0.7 g, Sodium 78.7 mg, Fat 0.7 g, SaturatedFat 0.2 g, Carbohydrate 1 g, Fiber 0.1 g, Protein 1.5 g, Cholesterol 0.8 mg, UnsaturatedFat 0.4 g, ServingSize 1 serving

AUTHENTIC GREEK TZATZIKI



Authentic Greek Tzatziki image

This is a lovely, cool, refreshing Greek tzatziki dip that I first tasted and fell in love with in the Greek Islands. It is lovely with hot toasted pita bread and veggies or lamb kebabs! The key is strain the liquid from the cucumber very well so the dip stays creamy and not watery and to always use thick, full-fat Greek yogurt. Low-fat versions won't cut it. Enjoy!

Provided by Anonymous

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 20m

Yield 6

Number Of Ingredients 6

4 tablespoons olive oil
2 tablespoons red wine vinegar
1 clove garlic, minced, or more to taste
1 large cucumber
salt to taste
1 (17.6 ounce) container full fat plain Greek yogurt (such as FAGE Total®)

Steps:

  • Stir together olive oil, vinegar, and garlic in a bowl and let sit while you prepare the cucumber.
  • Peel cucumber and cut in half lengthways; scrape out all the seeds. Grate cucumber with a cheese grater into a sieve set over a bowl. Sprinkle with salt. Strain out as much liquid as possible by pressing down in the sieve with the palm of your hand. Alternately you can wring cucumber out in a clean tea towel. Add cucumber and yogurt to the garlic mixture. Mix until well combined and season with salt to taste.

Nutrition Facts : Calories 197.1 calories, Carbohydrate 5.6 g, Cholesterol 18.8 mg, Fat 17.4 g, Fiber 0.2 g, Protein 5.3 g, SaturatedFat 5.4 g, Sodium 81.2 mg, Sugar 4.1 g

VANCOUVER GREEK RESTAURANT TZATZIKI



Vancouver Greek Restaurant Tzatziki image

When I moved away from Vancouver to Nebraska, and got pregnant I was DYING for Greek food! So I called one of the Greek restaurants we used to go to and begged them for the ingredients. This tastes exactly like home and authentic Greek Tzatziki from the West Coast! It's super easy to make and fabulous with steak, chicken, pita bread, wraps or whatever else you want to put it on or in.

Provided by netselkie

Categories     Sauces

Time 20m

Yield 40 serving(s)

Number Of Ingredients 7

1 medium cucumber (peeled, seeded and grated or shredded)
16 ounces sour cream (light or regular, both work fine)
32 ounces plain yogurt (NOT the sugar free variety)
2 tablespoons dried dill, plus
1 teaspoon dried dill, for garnish
1 garlic clove, minced
fresh dill, can be replaced for dried just remember the flavour is more intense in dried

Steps:

  • Line a strainer with a few coffee filters or cheesecloth, and place the yogurt to drain overnight or for at least 3 hours.
  • After the yogurt has drained, peel, seed and grate the cucumber (I generally use the food processor- way faster), and squeeze it in some paper towels or cheesecloth to get rid of the excess moisture.
  • Combine all ingredients (yogurt, sour cream, dill, minced garlic), stir to mix well.
  • Put in separate containers (I usually just reuse the yogurt and sour cream containers), sprinkle with dill on top.
  • Keep refrigerated, lasts until either the yogurt or sour cream expires (whichever comes first).
  • Note the flavours will intensify somewhat, so if it's not strong enough immediately, wait until morning and you'll taste it!
  • *Note:I usually give one of the containers away to friends who also love Tzatizi, since it's hard to find where we live.

FRESH GREEK TZATZIKI



Fresh Greek Tzatziki image

Make and share this Fresh Greek Tzatziki recipe from Food.com.

Provided by CheffLiLi

Categories     Greek

Time 15m

Yield 3 cups, 8-10 serving(s)

Number Of Ingredients 7

2 cups Greek yogurt
1 cucumber
4 garlic cloves
1/4 cup lemon juice
lemon zest
5 chopped dill
salt

Steps:

  • Grate your cucumber and lightly salt in a large bowl.
  • Add you chopped garlic and dill.
  • Add your greek yoghurt.
  • Combine remaining ingredients.
  • Serve cold.

Nutrition Facts : Calories 9.6, Fat 0.1, Sodium 1.1, Carbohydrate 2.4, Fiber 0.2, Sugar 0.8, Protein 0.4

ULTIMATE TZATZIKI



Ultimate Tzatziki image

Typically people think of this as a Greek food, but I learned to make it from a friend when I was an exchange student in Germany. My friend, Hossein, was from Tehran, Iran (Persia) and he liked to have tzatziki with every meal (it is a condiment served on the side). As far as I can tell, most of the countries on the eastern side of the Mediterranean Sea, and other middle eastern countries like to eat something similar to this with many of their meals. Tzatziki is a yogurt salad typically made with cucumbers, onions and garlic. At least, these are what I consider to be the essential ingredients. I have had some in restaurants that omitted the cucumbers. Eh. Not so good, in my opinion. One of the dinners I usually serve with tzatziki in my home, is grilled salmon with rice, tzatziki and diced tomatoes on the side. I don't really follow a recipe for this, but here is my approximate amount of ingredients. For yogurt, you can use full, low or non-fat but I don't like the texture of non-fat. I prefer Greek style, it's smooth, thick and creamy not like gelatin.

Provided by MathMom.calif

Categories     Sauces

Time 20m

Yield 4-5 serving(s)

Number Of Ingredients 9

1 cup plain yogurt
1 cup cucumber, peeled, seeded, and finely diced (1/2 of a medium cucumber)
1/2 cup onion, finely diced
2 garlic cloves, minced
1 dash lemon juice (optional)
salt (you really need salt on plain yogurt...it helps it taste a lot better)
pepper
1/2 teaspoon dried dill, crumbled between your thumb and forefinger to sprinkle over the yogurt (crumbling it helps release a bit more of the flavor)
1 teaspoon of fresh mint, finely chopped (or 4 pinches of dried mint, crumbled between thumb and forefinger, sprinkled over the yogurt)

Steps:

  • Combine all ingredients and stir well.
  • Chill for at least a half hour before serving. Makes 4-5 very generous servings.

Nutrition Facts : Calories 52, Fat 2.1, SaturatedFat 1.3, Cholesterol 8, Sodium 30.1, Carbohydrate 6.3, Fiber 0.6, Sugar 4.2, Protein 2.6

TZATZIKI



Tzatziki image

Make and share this Tzatziki recipe from Food.com.

Provided by evelynathens

Categories     Greek

Time 10m

Yield 1 1/2 pints, 12 serving(s)

Number Of Ingredients 7

1 pint sour cream (or Greek-style super thick yoghurt)
1 English cucumber, peeled, grated on a box grater, salted lightly for 5 minutes and squeezed between the hands to remov (the long, thin, almost seedless kind)
3 garlic cloves, mashed to a paste
1/3 cup olive oil
1 tablespoon red wine vinegar
1 tablespoon minced fresh dill (optional)
salt

Steps:

  • Just mix everything up together until it is all blended and the oil has emulsified into the yoghurt/sour cream. Taste for seasoning, and add salt if you think necessary. Put in a resealable container.
  • Allow to 'sit' in the refrigerator for at least 2-3 hours before using to allow the flavors to come out.
  • This wonderful meze (we do not think of it as a sauce here- it is a thick 'salata') is used to counterpoint rich, bbq'd meats (like souvlaki/shish kebab), but can be used in more diverse ways.
  • Place a small plate full on your dinner table for people to scoop up small amounts onto their bread (preferably crisp-baked pita).
  • Fry up some zucchini or eggplant slices (dredge in flour and fried in olive oil) and serve with a dollop of tzatziki on top.
  • Use as a salad dressing.
  • A dip for crudites.
  • Note: If I have time, I often lightly salt the grated cucumber and put in a colander to drain, then squeeze out water as per usual. This eliminates even more water.

Nutrition Facts : Calories 132.1, Fat 13.6, SaturatedFat 5.2, Cholesterol 19.9, Sodium 31.5, Carbohydrate 2.3, Fiber 0.1, Sugar 1.8, Protein 1

Tips:

  • Choose the right cucumbers: Look for firm, unwaxed cucumbers with small seeds. English or Persian cucumbers are ideal.
  • Peel the cucumbers if you want a smoother tzatziki. If you prefer a more rustic texture, leave the skin on.
  • Shred or grate the cucumbers using the large holes of a box grater. This will create long, thin pieces that will hold their shape well in the tzatziki.
  • Salt the cucumbers and let them drain in a colander for at least 30 minutes. This will help to remove excess water and make the tzatziki thicker.
  • Use a good quality Greek yogurt. Full-fat yogurt will give you the creamiest, richest tzatziki.
  • Add garlic, olive oil, lemon juice, fresh herbs, and salt and pepper to taste. For a more authentic flavor, use fresh dill and mint.
  • Chill the tzatziki for at least 30 minutes before serving. This will allow the flavors to meld together.

Conclusion:

Tzatziki is a versatile sauce that can be used as a dip, spread, or condiment. It is a popular accompaniment to grilled meats and vegetables, and it can also be used in sandwiches, wraps, and salads. With its fresh, tangy flavor, tzatziki is a surefire crowd-pleaser. So next time you're looking for a delicious and easy-to-make sauce, give tzatziki a try!

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