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Is it traditional to put dill in tzatziki?

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dimi_pat

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I've seen so many different recipe variations of tzatziki, and I really don't know what's most traditional and authentic. I have noticed that many restaurants in the United States add dill to the sauce, but that it's not super common in Greece. Does anyone know what is more traditional? Is the dill version from a specific region in Greece? I like the sauce with and without it, but I am just curious.
 
I don't really like dill so I never make my tzatziki with it. I know a lot of Greeks in the US who love dill and they put it in everything!
 
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GreekGirlCooks said:
I don't really like dill so I never make my tzatziki with it. I know a lot of Greeks in the US who love dill and they put it in everything!
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I personally like both versions. But I have never seen it with dill in Greece. Not sure why though.
 
My family do not garlic. My tzatziki consists of Greek yoghurt, mint, olive oil and salt. Dill is used in Greek salad, lamb baking.
At the end of the day, oregano, rosemary and dill re the popular erbs of choice in Greek cooking. How you use them is personal taste. Patisqua
 
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Patisqua said:
My family do not garlic. My tzatziki consists of Greek yoghurt, mint, olive oil and salt. Dill is used in Greek salad, lamb baking.
At the end of the day, oregano, rosemary and dill re the popular erbs of choice in Greek cooking. How you use them is personal taste. Patisqua
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I've never thought of not adding tzatziki! It will save my breath for sure!
 
francescool said:
I've never thought of not adding tzatziki! It will save my breath for sure!
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Try it. My sister is allergic to garlic. We're the only Greek house in the world that doesn't have onions and garlic in the house.
 
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Patisqua said:
Try it. My sister is allergic to garlic. We're the only Greek house in the world that doesn't have onions and garlic in the house.
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That is a shame! Do you find that the food tastes just as good?
 
Does dill grow well in Greece? I noticed here that Dill tends to struggle when it's hot out. I've had it both with and without dill and they're both good - just different. I don't make it with dill because it is not easy for me to find, and I also have never had it in Greece with dill.
 
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No Meat Dolmades (Stuffed Grape Leaves) Recipe

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Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil, plus extra for drizzling
  • Juice of 2 lemons
  • Salt and pepper to taste
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  1. Prepare the Grape Leaves:
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