Homemade Tzatziki
User Reviews
4.8
Homemade Tzatziki
Description
Homemade Tzatziki centers on thick yogurt combined with crisp diced cucumber that has been salted and squeezed to remove excess liquid. Garlic and fresh dill provide herbal depth, while lemon juice and zest add brightness against the creamy base. The preparation may include straining the yogurt through cheesecloth to achieve a richer texture, similar to traditional methods.
The sauce's texture is creamy yet carries slight crunch from the cucumber pieces, making it refreshing and suitable as a spread or dip. Brushed pita slices with za'atar spice provide a fragrant, savory accompaniment that complements the cool sauce.
This recipe includes optional steps such as draining the yogurt and pressing the cucumbers to moderate moisture, which helps the sauce avoid becoming watery and intensifies flavor. Olive oil drizzled on top adds a smooth richness just before serving.
Ingredients
For the tzatziki
- 2 cups yogurt plain, Greek
- cheesecloth for draining yogurt, optional
- 1 English cucumber diced small
- 1 teaspoon kosher salt for cucumbers
- 1 clove garlic smashed and minced
- lemon zest from 1
- lemon about 2 tablespoons, juice from 1 small
- 2 tablespoons dill fresh
- 1/2 teaspoon kosher salt or more to taste
- 1 tablespoon olive oil plus more for drizzling
- black pepper to taste
For the Za'atar Pita bread
- 6 lices pita bread
- 1-2 tablespoons olive oil for brushing pita
- za'atar spice blend to taste
Instructions
- If you would like to strain the yogurt to make a thicker tzatziki (which is more traditional), add 2 cups plain Greek yogurt to a large rectangle of cheesecloth. Strain the yogurt over a bowl for about a half hour to an hour. I placed the cheesecloth over a colander and then set the whole thing over a bowl, and left it in the fridge.
- Meanwhile, slice the cucumber lengthwise, scrape out the center with a spoon, then dice. You can also grate it if that sounds easier to you, but I prefer to dice small. (see photos). Add the cucumber to a mesh strainer and set over a bowl. Sprinkle with 1 teaspoon salt and stir to combine. Let sit for 30 minutes to 1 hour.
- Use your hands to squeeze the salted cucumber over the sink. (don't rinse it ) Try to get out as much liquid as possible.
- (If you are in a hurry, skip straining the yogurt and skip salting the cucumber. You should still squeeze the cucumber and get out as much of the liquid as you can. Stir the cucumber into the yogurt. Add a little more salt to the mixture, according to taste. Your tzatziki will not be as thick, but it will still be delicious.)
- Add 1 clove minced garlic, zest from 1 lemon, and juice from 1 lemon (2 tablespoons, or up to 3 tablespoons to taste).
- Add 2 tablespoons fresh dill, 1/2 teaspoon salt (or to taste), 1 tablespoon olive oil, and a few grinds of black pepper.
- Stir it all together. Chill for about an hour before serving, if you have time. (It will still be good even if there's no time for this.) Store covered in the fridge. The bite of the garlic will decrease the longer you refrigerate it. It will keep in the fridge for up to a week.
- Make the Za'atar Pita: while the completed tzatziki is chilling, prepare the pita. Preheat your oven to 350 degrees F. Line a baking sheet with pita bread. Brush the top of each pita with a small amount of olive oil, just enough to coat. Sprinkle the top with a few shakes of Za'atar seasoning, to taste.
- Bake at 350 for about 5-8 minutes, until the pita is slightly crisp on the edges but still tender in the middle.
- Serve with the tzatziki sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3cups
Amount Per Serving
Calories 550 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 550kcal | 28% |
| Carbohydrates | 79g | 26% |
| Protein | 27g | 54% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 9mg | 3% |
| Potassium | 326mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 14mg | 16% |
| Calcium | 305mg | 31% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
