Greek tzatziki is a sauce which is present in both Greek cuisine and Turkish gastronomy, as well as in Iranian cooking. It is very often used in aperitifs.
The equivalent of Greek tzatziki are Djadjik in Iran, Cacik in Turkey, Tarator in Bulgaria and Kheere ka Raita in India.
Tzatziki is a very fresh, tasty and easy-to-make recipe which accompanies practically any dish (meat, fish and vegetables).
It is a mild creamy sauce with a slight tang provided by lemon juice, an oily texture thanks to the yoghurt and a very fresh taste due to the cucumber and mint. It is always served cold.
Peel the garlic, cut the clove in half and remove the central shoot. Then place it in a mortar and add salt and a touch of pepper before crushing it. Place the yoghurts in a large bowl. The cucumber does not need peeling. Cut it in half along its length and then along the length of the two halves. This will leave four long sticks in a boat shape. Now use a spoon to remove the seeds from the centre. Afterwards, begin grating the sticks until you reach the skin. Add the garlic, grated cucumber, lemon juice, extra virgin olive oil and chopped fresh mint to the bowl containing the yoghurt and mix well. Check if you need to add any more salt or pepper and serve chilled.