Zajiki or “Snow White” salad, as it is known in our kitchen, is regularly present at our table. And not by accident.
Zaziki can be served as a salad, in burgers, as a snack or with squid. It is a key element of Greek cuisine.
All ingredients in the recipe for preparing tzatziki salad are low in carbohydrates. So you can include it in your keto menu without worrying.
Recipe for Greek Tzatziki salad
Zaziki is such a mysterious and amazing, creamy and fragrant salad. Serve as a salad and as a sauce.
It is difficult to determine which ingredients give it this unique and very pleasant taste.
Preparation time: 20 minutes
Nutritional composition in 1 serving: 2 g net carbohydrates, 3 g fat, 3 g protein
- 1 cucumber (about 150 g)
- 1 tsp salt
- 1 tbsp olive oil
- 1 tbsp fresh mint, chopped
- 1-2 tsp garlic powder
- 180 g of yogurt
- A pinch of black pepper
- fresh dill
- 1-2 tablespoons extra virgin olive oil
Method of preparation:
- Wash the cucumber, then cut it into small pieces. You can grate it on a grater. Do not peel it, as the peel gives it color and texture to the salad.
- Put the sliced cucumber in a colander and sprinkle with salt on top. Stir and allow the liquid to drain for 5-10 minutes.
- Wrap the chopped cucumber in a towel and squeeze out the excess liquid.
- Pour the drained cucumber into a bowl. Season with garlic powder, olive oil and chopped fresh mint (optional).
- Add the yogurt. Season with pepper and salt to taste.
- Leave the sauce in the refrigerator for at least 10 minutes until it develops flavors.
- You can store the tzatziki salad in the refrigerator for about 3 days.
- Serve the tzatziki salad, garnished with fresh dill and a little olive oil.
- If you want to increase the fat ratio and reduce the amount of carbohydrates in the Greek tzatziki salad, you can replace yogurt with sour cream.
- To make tzatziki without dairy products, use homemade keto mayonnaise.
- Experiment and prepare your favorite version of the Greek tzatziki salad.
- Zaziki can be served as a salad, cold appetizer or side dish to a main course.
- In Turkish cuisine there is a similar recipe with an almost identical name – gadjak. Served as a side dish to meat. It is prepared from yogurt, cucumbers, garlic and dried wild mint. It can also be served as an appetizer. The consistency of the jajika is thicker than that of the zajiki.
- In Cyprus, the recipe is known as “talaturi”. In our cuisine, as well as in Macedonian and Serbian, it is known as “dry tarator” or Snezhanka salad. We prepare it with strained yogurt, cucumbers, garlic, salt and fat.
History of the Greek Tzadziki salad
Let’s go back in time.
In the past, when the Ottoman Empire traded, India enjoyed simple pleasures, such as rye sauce, which is made from yogurt.
During this time, the Indian people were ruled by the elite Persian class. The North Indian rice dish, known as beer, was one of their favorites.
The Indians prepared the rice dish too spicy for the Persian elite. To balance the spicy taste of the spices, they began to combine the dish with rye sauce. This combination soothed the taste buds of the Persians.
The classic Indian sauce with cucumbers and yogurt becomes the perfect solution for softening the taste of spicy rice.
When the Persians return to the Middle East, they take the recipe for raita sauce with them. He became a favorite of the people.
The Greeks enjoyed the sauce immensely, more than any other people in the Ottoman Empire. However, they experimented with raita sauce until its Indian roots were almost erased.
That’s when the recipe for a classic cucumber and yogurt salad called tzatziki was born. Its name comes from the Turkish word “cacik”.