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Tzatziki is a sauce, always served cold, made from strained yoghurt. You can mix it with chopped cucumber and herbs; mint, dill and thyme are especially good – that reminds us that the name comes from an old Persian word, zhazh (ژاژ), which means herbs used in cooking. Serve it as an appetizer (in Cyprus, we call appetizers like that “mezze”) or with grilled meat or fish. It’s also wonderful in a pitta with chicken souvlaki and chopped tomatoes, cucumber, lettuce, olives and feta cheese.

The Tzatziki secret: Improvise! Every good cook knows that a recipe is a starting point – it isn’t set in concrete, to be followed every time with no deviation allowed. But they are more than that; they are opportunities. And they don’t have to be big deal to be memorable. Take the man who was going away for a couple of days and decided on a scrambled egg breakfast before leaving.

He had half a tomato that had been intended for a sandwich filling but never used. Faced with the choice of using it now or throwing it away, he chopped it into small pieces, sprinkled them with black pepper and salt, and sautéed them in the pan with a little melted butter before adding the whipped eggs. He’d never done such a thing before, but those turned out to be the best scrambled eggs he had ever eaten.

And that’s what you can do with Tzatziki. Not just chopped and seasoned tomatoes, though that is certainly something you can add, but chopped mint, chopped olives, a little lemon juice – the list is almost endless, and all you have to do is remember which additions you enjoyed most so you can use them again.

Here are some suggestions you might want to bear in mind:

  • Walnuts – very popular in Bulgaria and Serbia
  • Dill – we’re moving here into fish country, and if you wanted also to add some capers, you would have the most wonderful source for eating with mackerel or other oily fish, as well as squid
  • Chopped anchovies. This is not for everyone, just as not everyone likes anchovies on their pizza, but for anchovy lovers, it’s an unforgettable combination
  • Extra garlic, extra cucumber, and even more mint – tzatziki and mint are like gin and tonic; a marriage made in heaven
  • Sumac, cumin and paprika are all herbs that you’ll find added to tzatziki somewhere. The secret with herbs, here and in so many other places, is: don’t overdo them. What you want is not to overwhelm the taste buds but for people to say, ‘Oh, my. There’s a hint here of…now, what’s that?’

Company Info

Contact Person: Nikos Andrea
Mailing Address: Koniele Trading LTD,
Evagorou 6, Dromolaxia, Cyprus 7020
Call/Text: 00 357 97 884776
Company Reg. No: HE343968