Tzatziki

    Tzatziki

    330saves
    6hr


    278 people made this

    About this recipe: This Greek yoghurt sauce made with cucumbers and fresh mint is a classic. Serve with kebabs, chips, crusty bread or warm pitta. You need to make this in advance but it still tastes really fresh.

    Ingredients
    Serves: 24 

    • 1 (500g) tub low fat Greek yoghurt
    • 1 large cucumber - peeled, seeded and grated
    • 2 cloves garlic, crushed
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 20 fresh mint leaves, finely chopped

    Method
    Prep:6hr  ›  Ready in:6hr 

    1. Line a colander or sieve with muslin or kitchen roll and place over a bowl. Empty yoghurt into the prepared colander and strain for at least 4 hours, until most of the water has drained.
    2. Press excess liquid out of the grated cucumber. In a medium bowl, stir together the cucumber and strained yoghurt. Mix in the garlic, salt, pepper and mint. Taste and add more salt if necessary. Chill the mixture for 1 to 2 hours.

    Tip:

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

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    Reviews (10)

    by
    16

    Took shortcuts. 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. - 15 Sep 2008

    Wanna-be-chef
    13

    Actually, being half Greek I know that tzatziki is not made with mint. Plus, you'll need to add olive oil and vinegar if you want the real thing. Other than that it is still a nice sauce. - 26 Jul 2010

    by
    6

    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 - 15 Sep 2008

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