Tzatziki And Pita Recipe
House-made of authentic Greek yogurt, extra virgin olive oil, fresh dill, garlic and cucumber served with 2 pita bread and topped with parsley and paprika.
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Ingredients
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Tzatziki
Pita
Method
Tzatziki
- 1
Prepare the cucumber
Wash the cucumber. Grate the cucumber on the large holes of a box grater. Transfer grated cucumber to a fine mesh sieve or clean kitchen towel and sprinkle with 1/2 teaspoon kosher salt. Let sit 10 minutes, then squeeze or press firmly to remove as much liquid as possible. Measure drained cucumber (should be about 3/4 to 1 cup) and transfer to a small bowl.
- 2
Mix base
In a medium mixing bowl combine 2 cups full-fat Greek yogurt, 1 tablespoon fresh lemon juice, 1 teaspoon white wine vinegar and 2 tablespoons extra virgin olive oil. Stir until smooth and slightly glossy.
- 3
Add aromatics and cucumber
Add the drained grated cucumber, 2 tablespoons finely chopped fresh dill, and 2 minced garlic cloves to the yogurt mixture. Season with 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Stir thoroughly to combine. Taste and adjust salt/pepper or lemon to preference.
- 4
Rest for flavors to meld
Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, preferably 1–2 hours, to let flavors develop. If making ahead, tzatziki can be refrigerated up to 48 hours; stir before serving and adjust seasoning if needed.
- 5
Finish and garnish
Before serving, transfer tzatziki to a shallow serving bowl. Make a small swirl in the surface, drizzle with remaining 1 teaspoon extra virgin olive oil, sprinkle 1 tablespoon finely chopped parsley over the top and dust with 1 teaspoon sweet paprika for color.
Pita
- 6
Warm the pita
Preheat oven to 350°F (175°C). Lightly brush both sides of each pita with 1/2 teaspoon extra virgin olive oil (use remaining oil). Place pitas directly on the oven rack or on a baking sheet and warm for 4–6 minutes until soft and slightly puffed. Alternatively, warm pitas in a dry skillet over medium heat for 30–45 seconds per side or wrap in foil and heat for 10 minutes.
- 7
Optional crisping
For slightly crisp edges, open oven to broil for the last 30–45 seconds while watching carefully to avoid burning. Remove when warm and pliable.
- 8
Serve
Stack the 2 warmed pitas, cut into halves or quarters if desired, sprinkle a pinch of sea salt if using, and serve alongside the chilled tzatziki. Provide small spoons or spreaders for guests to dip.