tsatsiki or 5 weeks in athens

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I think it began to dawn on you that my better half & I were in Greece resp. Athens for more than a long weekend… Yes: we lived in Athens for 5 weeks – my better half participated in a job visiting programme & was busy working from Monday to Friday – I was „only“ entourage, cared for our bread-and-butter life & worked on my blogs. I’m sure you read about our acropolis adventures & more & even more  as well as our trip to Hydra .

I think – now back home – it’s time to deal w/ an essential Greek deliciousness: Tsatsiki (based on my experiences during our stay when I was able to do a deep dive into different versions!).

Tsatsiki is simple – all you need is:

  • Greek yoghurt
  • fresh cucumber
  • garlic.

We start w/ peeling, quartering, deseeding & slicing the cucumber; use a mandolin-slicer to get very thin slices. Add salt & let the cucumber rest for at least 15 min.

Add 2 – 4 cloves of garlic (peeled & pressed) to the Greek yoghurt. Don’t forget some pepper – mix well. You may add a splash of olive oil if you like.

Garlic: I prefer fresh garlic – very fresh garlic i. e. cloves of garlic w/ juicy skin i. e. the skin hasn’t dried into paper-like skin. (Of course you may use also not so fresh garlic – especially if there isn’t any fresh garlic available.)

Let’s resume on the garlic:

  • You may add as much pressed garlic as you like.
  • Keep in mind that garlic is more intensive i. e. aggressive the less fresh it is.
  • Cut away all brown parts of a clove of garlic – always.

Finally the sliced cucumber is ready: squeeze all the water out of the cucumber mess & add the cucumber slices to the yoghurt mix & fold in.

Almost ready.

Add some fresh or dried dill.



tsatsiki or 5 weeks in athens

Prep Time: 10 minutes

Servings: 2 - 3

tsatsiki or 5 weeks in athens

Tsatsiki - the most Greek deliciousness known all over the world: simple & fresh - accompanying bread & meat as well.


  • 150 g Greek yoghurt (10%)
  • 1/4 cucumber (about 150 g raw material)
  • 2 - 4 cloves of garlic
  • salt & pepper
  • 1/4 tsp dill (fresh or dried)
  • a dash of olive oil - optional

How to...

  1. Peel, quarter, deseed & chop the cucumber (best w/ a mandolin-slicer).
  2. Add salt & let it rest for about 15 - 20 min.
  3. Clean the cloves of garlic & press the garlic into the Greek yoghurt.
  4. Add pepper & mix well.
  5. optional: add a dash of olive oil.
  6. Squeeze the cucumber slices to remove as much water as possible.
  7. Add the cucumber to the yoghurt mix & fold in.
  8. Add some dried or fresh dill.


Prep Time: resting time for cucumber not included.

Greek yoghurt: You may substitute Greek yoghurt by sour cream (10% or 20%). Don’t use any low-fat products!

Garlic: It depends on your preference how much garlic you add.

Serve at once or at least within the next 3 - 4 hours.

For 4 - 5 people: just double the quantities!



Is there anything left to mention?


The businesswoman w/ too many office hours thinks

I remember vividly my student days when tsatsiki was one of our favorite dishes. Well: it was easy, cheap & w/ some fresh bread just delicious. I remember also some friends who thought they had to overdo by adding a whole garlic bulb to the yoghurt… Ouch!

I learnt also that you need some substantial basis like Greek yoghurt (10%) or sour cream (10%)… something really creamy! It was never a good idea to use low fat curd cheese or domestic low fat yoghurt…


Another essential Greek fruit: olives!

5 weeks in Athens: what to eat?

Well – it was September/October, but – from my point of view – rather summer… (let’s say: such a summer I’d like to experience in Germany!!!). Therefore I didn’t do much home cooking, but we indulged in fresh ripe tomatoes & sweet red peppers & thin firm cucumbers w/ green & black olives & creamy feta cheese (from ewe’s & goat’s milk) & aromatic Greek Pecorino accompanied by fresh bread, tsatsiki & aubergine dip etc. etc. etc. Just imagine the 2 of us sitting on our balcony in the sun w/ a nice Greek wine… or over an ouzo on ice… (During the weekends we hit the road exploring Athens & Piraeus, the Apollo coast & the nearby Saronic islands Aegina & Hydra – indulging in lots of classic Greek grilled meat prepared in restaurants.)


For the record:
I stopped taking photos from restaurant meals by now. When starting my blog (of course!) I started doing so (like lots of other food bloggers do!) – maybe you remember the odd photo appearing in a post or in FB… however, I think as long as you’re not concerned w/ serious restaurant reviews it’s no real use.


„Descending Acropolis“ we went to the Ancient Agora: walking on you’ll end up in Keramikos, the ancient cemetery (about 2500 years ago).

The ruins of the cemetery mixed w/ the fortifications of Athens…

…& a view of an orthodox church!

Some fine details of the necropolis in the Keramikos museum:


…& of course we spent some hours in the National Archaeological Museum in Athens…

Admiring Aphrodite…

…& once again: Aphrodite w/ Pan & Eros…




Poseidon or Zeus…


…& the mask of Agamemnon!


From indoors back to outdoors: I mentioned Aegina – only a 40 min speed-ferry ride from Piraeus.

There’s the last standing pillar of the Apollo temple…


…overlooking the ruins of the former fortification.


There’s a nice harbour & narrow alleyways…


…& the Aegean sea… (we’re coming back I’m sure!)



Once again our reliable travel companions*:



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