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There are many different ways to make tzatziki, a traditional Greek dish made with yogurt, cucumber, garlic, and olive oil. The word "tzatziki" comes from the Turkish word for cucumber, "cacık."
Tzatziki is thought to have originated in the Central Asian country of Turkmenistan. It spread to the Ottoman Empire, and from there to Greece. The first recorded recipe for tzatziki was in a cookbook from 1871.
The dish became popular in Greece in the early 20th century. It was often served as an appetizer or a side dish. Today, tzatziki is a common dish in Greece and other Mediterranean countries.
When making tzatziki, it is important to remember that the key to a great tzatziki is to use plain Greek yogurt as the base. It is important to strain the yogurt to get rid of any excess moisture and to ensure a thick, creamy consistency. Additionally, be sure to use freshly grated cucumber and to squeeze out any excess moisture before adding to the yogurt. To bring out the flavor of the tzatziki, adding fresh garlic, dill, and a squeeze of lemon juice will really enhance the flavor. Finally, be sure to cover the tzatziki and let it sit in the fridge for a few hours before serving so that the flavors can marry together.
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