Tzatziki with Roasted Garlic
To make the best tzatziki you really have to strain the yoghurt for 24 hours, or the consistency will be runny and not thick enough.
Ingredients
Serves: 8
- 500g plain Greek yoghurt
- 1 cucumber
- 5 cloves roasted garlic, mashed
- 2 tablespoons lemon juice
- 15 fresh mint leaves, chopped
- 2 tablespoons olive oil
- salt to taste
Directions
Preparation:10min ›
Extra time:23hours50min ›
Ready in:1day
- Place yoghurt in a paper coffee filter or 4 layers of muslin (cheesecloth) set in a strainer or colander, and then place over a bowl to catch the liquid. Allow yoghurt to strain for 24 hours in the refrigerator.
- Peel and grate the cucumber, squeeze out excess water; place into a bowl. Add strained yoghurt, garlic, lemon juice, mint and olive oil; mix until combined. Season to taste with salt; chill before serving.
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Reviews and Ratings
Global Ratings:
(40)
Reviews in English (25)
Roast Garlic: Take an an entire bulb of garlic and cut off the ends (sides). Pour olive oil on it and wrap in aluminum foild. Bake! 350 degrees for 30-35 minutes. - 07 Apr 2012 (Review from Allrecipes USA and Canada)
This is awesome. Made it with fresh Dill instead of the Mint. Next time I will try the more traditional approach and use Goat Yogurt. Update (18 Mar 11): Living in Toronto, we have a massive Greek population and the well known Danforth (Greek Town). Many of my friends are Greek and it was well recommended to use Goat Milk Yogurt (Greek Yogurt). So this time around I made it properly. Strained the Goat Yogurt for 24 hours. The thicker it is the better the outcome. Try it, you won't be sorry. - 23 Aug 2010 (Review from Allrecipes USA and Canada)
This was a most excellent tzatziki! I didn't see any reason to strain the greek yogurt as what I used (Greek Gods brand) was very thick already. However, I did make sure to get as much water as possible out of the cucumber. Also used dill (instead of mint) and 2 regular sized whole garlic bulbs. Texture and weight were perfect! Loved that there wasn't mayo or sour cream in this recipe. It's a keeper....am making more today!! - 25 Feb 2012 (Review from Allrecipes USA and Canada)
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