Tzatziki

Name: Tzatziki
Prep time: 15 min
Total time: 4 h 15 min
Yield: 6 serves
Ingredients: 1 cucumber; 500 grams Greek yoghurt; 2 garlic cloves; 1 tablespoon white wine vinegar; 2 tablespoons olive oil; 2 tablespoons Dill; 1 teaspoon salt

User Reviews

4.8

18 reviews

Excellent

Prep Time
15 mins
Additional Time
4 hrs
Total Time
4 hrs 15 mins
Servings
6 serves
Calories
113 kcal
Course
Condiments
Cuisine
Greek

Tzatziki

Elizabeth Reed

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A traditional recipe for Greek tzatziki made with yogurt, cucumbers, garlic and dill. Serve with souvlaki or gyros for the ultimate Greek feast.

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Ingredients

Servings

1 cucumber long-sized, peeled, finely grated (Note 1)
500 grams Greek yoghurt (Note 2)
2 garlic cloves finely chopped
1 tablespoon white wine vinegar (Note 3)
2 tablespoons olive oil extra virgin
2 tablespoons Dill finely chopped (Note 4)
1 teaspoon salt

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Instructions

Line a bowl with thick absorbent kitchen paper or a muslin cloth. Peel and deseed the cucumber. Grate the cucumber into the lined bowl.
Once grated, bunch up the paper or cloth and squeeze the excess cucumber water.
Place the grated cucumber into another bowl along with the yoghurt, garlic, vinegar, olive oil, dill and salt. Mix well, cover and place in the refrigerator. (Note 5)
Serve after a few hours with pork souvlaki, pita bread, vegetables or crackers.

Notes

You can also substitute with 2 Lebanese cucumbers
You can use low-fat Greek yogurt or a plant-based yogurt if vegan
Can sub for lemon juice - try 1 teaspoon and adjust for tartness
While dill gives tzatziki it's distinct flavour, you can also use mint
Once everything is combined I recommend you place the tzatziki into the fridge and let it rest a little while. It's a good idea to make this the day before. That way all the flavours get to develop really well.