If you don’t have a grater or zester, you can mince it, then smash it with the side of your knife, repeating, until it makes a paste. You can also add a little salt to help grind up the garlic.

You’ll most likely find it in a gyro or kebab of some sort, or as part of a meze. For Greeks and Cypriots, there aren’t many meals where a bowl of tzatziki doesn’t make a welcome appearance.