Traditional tzatziki

    (114)
    6 hours 20 min

    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!


    1 person made this

    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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    Reviews & ratings
    Average global rating:
    (114)

    Reviews in English (89)

    by
    335

    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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