10
Submitted by Wendy-Bob
"THIS is how tzatziki should be. NO ONIONS! I've never had tzatziki with onions before but notice that most of the recipes on here seem to include them?! This is simple, delicious and exactly as authentic Greek tzatziki should be. I make this with virtually fat free greek yoghurt and about half the oil and it still comes out beautifully. Keeps in the fridge for 2-3 days, however I suggest you make it the evening before you want it because leaving it overnight really allows the flavours to infuse. Yummy!"
photo by Peter J 
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
8
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ingredients
- 2 garlic cloves (finely minced)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 small cucumber
- 1 teaspoon salt
- 600 g thick plain Greek yogurt
- 2 teaspoons dried mint
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directions
- Put the garlic, lemon juice and olive oil in a small bowl and leave to one side.
- Peel alternate strips of skin from the cucumber (ie. peel a strip, miss a strip) and grate coarsely.
- Place the cucumber in a sieve and sprinkle with salt.
- Leave for approximately 30 mins to allow the water to drip away. Squash any remaining juice out of the shredded cucumber.
- Put the yogurt and mint in a bowl. Mix well.
- Add the garlic, lemon juice, olive oil and drained cucumber, and season well with black pepper.
- Mix well and taste for salt before serving.
Questions & Replies
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Reviews
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After trying countless tzatziki recipes this one tastes the most like my neighborhood Greek restaurant. Thank you for sharing.
Katanashrp
-
As my housemate told me, this sauce is righteous! I used 1 1/2 cucumbers, seeded and finely diced, then lined my colander with cheesecloth to let them drain. This made it very easy to squeeze the water out. I used fresh mint, whole milk plain yogurt, and twice the lemon juice. Refrigerated for 12 hours, this is the best tzatziki I've ever had!
Regina R.
-
I made This Tzatziki yesterday to serve with Falafel Recipe#101525. I have never had Tzatziki before so I have no mode of comparison for it. I did make a few changes as per my taste. Based on a previous review, someone substituted sour cream for the yogurt and it worked fine, I substituted cream for yogurt, since I am not a big fan of yogurt. I increased the amount of lemon juice and cucumbers and used fresh mint instead of dried. Even with all these changes my family LOVED this tzatziki. This will be made very often now. Thank you!!
K's
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This is excellent. I tried one or two others but this is the best. It's a must to do the draining process with the cucumbers otherwise it'll be too runny. Instead of mint I use half mint, half dill (and fresh if possible - well, from a tube anyway).
Baz231
-
This came out wonderfully and I love tzatziki with lamb and a salad. I've made a few similar tzatziki recipes in the past but one great hint I hadn't seen before was the preparation of the cucumber that gave a great proportion of peel.
Peter J
see 5 more reviews
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Tweaks
-
1 1/2 seeded and finely diced cucumbers drained through cheesecloth Regular Whole Milk yogurt And doubled the lemon juice
Regina R.
-
I made This Tzatziki yesterday to serve with Falafel Recipe#101525. I have never had Tzatziki before so I have no mode of comparison for it. I did make a few changes as per my taste. Based on a previous review, someone substituted sour cream for the yogurt and it worked fine, I substituted cream for yogurt, since I am not a big fan of yogurt. I increased the amount of lemon juice and cucumbers and used fresh mint instead of dried. Even with all these changes my family LOVED this tzatziki. This will be made very often now. Thank you!!
K's
RECIPE SUBMITTED BY
Wendy-Bob
- 21 Followers
- 70 Recipes
- 11 Tweaks
Aloha! I'm 29 years old and from the UK. My other half calls me his 1950's housewife because I just love to bake, preserve and cook in general! After studying catering at college I decided commercial cookery wasn't for me but I still like nothing more than discovering new dishes, throwing dinner parties and so on!I work on the recruitment side of a quantity surveying consultancy about 25 miles north of London. I love my job. It's hard work but fast paced, challenging and my work day just flies by.With regards to how I rate recipes, I try and keep it fair and to the system. I do my best to give no lower than 3 stars but will do on occasion if I made something as directed and it still ended up in the bin. I've never given 1 star but on occasion I'll leave no stars if I suspect something went horribly wrong. Most recipes get rated at 3/4 stars because 5 stars is reserved for spectacular recipes that become frequent users and a family favourite. Everyone has their own rating systems and that doesn't offend me. Rate my recipes as you see fit - I know what I like and what I don't and I'm here to fill my recipe book (filling anyone elses is merely an advantage), not to win a popularity competition or become chef of the year.
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