Classic Cucumber Tzatziki

    Classic Cucumber Tzatziki

    80saves
    4hours


    254 people made this

    Tzatziki is a classic Greek cucumber sauce which is used as a dip or in a rolled souvlaki. It's best made a couple of hours in advance.

    Ingredients
    Serves: 24 

    • 500g low-fat Greek yoghurt
    • 1 large cucumber, peeled, seeds removed and grated
    • 2 cloves garlic, finely chopped
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 20 mint leaves, finely chopped

    Directions
    Preparation:4hours  ›  Ready in:4hours 

    1. Line a colander with muslin, clean Chux cloth or paper towel and place over a bowl. Empty the yoghurt into the colander and strain for at least 4 hours, until most of the water has drained off.
    2. Squeeze excess liquid from grated cucumber. In a medium bowl, stir together the cucumber and strained yoghurt. Stir in the garlic, salt, pepper and mint, adding more salt if necessary. Chill the mixture for 1 to 2 hours before serving.

    Tip:

    For a richer tzatziki, add 2 to 4 tablespoons of extra virgin olive oil to the mixture.

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    Reviews (7)

    by
    12

    Made it vegetarian. I added half of a fresh squeezed lemon and a pinch of sugar. This is a wonderful recipe. Also I skinned and chopped my cucumber and left it in a strainer with a little salt sprinkled on it. This way my cucumbers "sweat" out there juices rather than having a runny dip. and you dont need to spend precious time cleaning out the seeds. - 29 Sep 2008

    fallingfate
    8

    I just made this dip and its so yummy. I skipped the straining the dip, because I am too lazy to wait, and used diet lite fat free yoghurt that didnt have any lumps so o didbt really see the point waiting 4hrs. Took me about 10 mins to prepare - 18 Oct 2011

    by
    5

    I have always thought I made a great tzatziki, but after I made this recipe, I threw mine away. I don't know if it's the mint because no one else had it in the other recipes or the yoghurt. This is the best I have ever tasted, including restaurants. I have made it so many times I have the recipe in my head. Thanks - 29 Sep 2008

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