Traditional tzatziki

    Traditional tzatziki

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    6hr20min


    1 person made this

    About this recipe: This is something I made with my mum growing up. It's traditional because it includes both olive oil and vinegar, and does not add fresh herbs. Truly a wonderful Greek accompaniment to many meals, especially meats, or as a dip for veggies and pitta bread. Strained yogurt may be found at specialty shops, or use the method listed in the steps. Adjust the amount of garlic to taste. Opa!

    Ingredients
    Serves: 32 

    • 900g plain yogurt
    • 1 large cucumber, peeled and grated
    • 5 cloves garlic, minced
    • 3 tablespoons distilled white vinegar
    • 60ml extra virgin olive oil
    • salt to taste

    Method
    Prep:20min  ›  Extra time:6hr drying  ›  Ready in:6hr20min 

    1. Place some cheese cloth over a medium bowl and strain the yogurt for 6 hours in the fridge, or over night.
    2. Drain as much excess liquid from the cucumber and garlic as possible.
    3. In a large bowl, mix together the yogurt, cucumber, garlic, vinegar, olive oil and salt. Stir until a thick mixture has formed.
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    Average global rating:
    (111)

    Reviews in English (110)

    by
    331

    I tweaked this recipe based on a wonderful reccomendation from woman in Santorini, Greece. Directions & ingredients are the same, just adjusted the amounts. You MUST drain the yogurt for 5-6 hours or overnight. English cucumber is not necessary, as you can use a regular large cucumber, peel, cut into quarters & use spoon to remove seeds, then shread w/ cheese grater. Shred cuke over a lint free tea towel, grab the ends of the towel together, twist and squeeze out the water. 2 large cloves garlic is plenty & I am a garlic lover. Will be too over powering w/ 5 cloves, already tried it on the first batch. 1 TBSP distilled white vinegar. 5 TBSP extra virgin olive oil. 1/2 tsp sea salt or to taste. I even received rave reviews from my Greek Father-In-Law!  -  20 Nov 2006  (Review from Allrecipes US | Canada)

    by
    79

    Do drain your yogurt and squeeze the excess water from your cuke! I drain yogurt by using a strainer with a paper coffee filter in it, let it sit for awhile, and the water strains out easily. Squeezed the excess water from the cuke by pushing it with my fist into a colander. Did use lemon juice rather than white vinegar (personal preference) and a bit less garlic. Served with fresh pita and chicken souvlaki with zucchini. Thank you, Teina.  -  15 Jul 2007  (Review from Allrecipes US | Canada)

    by
    41

    Very good! I served this at a dinner party with warm pita bread. It was a hit! Food processor made this appetizer easy. If you buy a low-water content yogurt, you don't need to drain over cheesecloth.  -  10 Mar 2003  (Review from Allrecipes US | Canada)

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