Classic Cucumber Tzatziki
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
Preparation:4hours › Ready in:4hours
- 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.
- 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.
For a richer tzatziki, add 2 to 4 tablespoons of extra virgin olive oil to the mixture.
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
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
Wonderful and very authentic (I have been to Greece, and frequent Greek restaurants where I live). I served this on pita bread with Souvlaki from this site. I would highly recommend using the cheese cloth or muslin to drain the yoghurt, as well as using a strainer for the cucumber to press out the liquid; otherwise, the sauce will be runny. Thanks for the recipe! - 29 Sep 2008