Tzatziki
Member recipe

Tzatziki

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(8 ratings)

Member recipe by

Servings

Serves 1 - 2 Portions

A classic meze consisting of Greek yoghurt, cucumber, garlic and mint. There are many variants of this recipe, this is my take on it. Tzatziki makes a very nice condiment for gyros or kebabs. It goes very well with pork or lamb. It's also very nice served as a dip with pita bread triangles.

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Ingredients

  • 150g Greek yoghurt
  • 1/2 cucumber
  • 2 - 4 crushed garlic cloves
  • 1 tbsp olive oil
  • 1 tsp lemon juice (or white wine vinegar)
  • 1 tsp chopped or dried mint (or dill)
  • 1/2 tsp salt
  • Pepper to taste

Method

    1. Peel cucumber, cut in half lengthways and de-seed using a teaspoon, then coarsely grate.
    2. Put grated cucumber into a sieve suspended over a bowl, sprinkle over 1/2 tsp of salt and mix through. Place a plate on top of cucumber and allow cucumber to drain for approximately 1 hour, or until water stops dripping (whichever is first).
    3. Combine all the ingredients and mix thoroughly.
    4. The flavours combine better if given time so I prefer to leave it in a sealed container in the refrigerator overnight.
    5. If Greek yoghurt is not available then you can make your own Greek style from plain yoghurt by suspending a sieve lined with cheesecloth over a bowl, adding the yoghurt and allowing it to drain for 2-3 hours, or longer if thicker yoghurt is preferred, in a refrigerator. A paper coffee filter can be used as an alternative to a cheesecloth, following the above method.

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Comments (7)

evil_angelwings's picture
5

I made this with soya yoghurt, still absolutely yummy. I used parsley because I didn't have mint or dill.

jessica_mann's picture
5

Perfect! This is great authentic tzatziki. As good as the one at my local greek restaurant. Loved it. It isn't quick if you are putting cucumber through a sieve but you would want to make this in advance anyway so that doesn't matter. I am a garlic lover but think a bit less should be used, rather 2 instead of 4 and not large cloves, think it was too garlicky for some but I personally love garlic. I served this with chicken souvlaki, pitta and greek salad. So so good. I used fresh mint from my garden and next time might add some fresh dill too!

Simon220775's picture

Mint !!!!!!!

CottontailKitchen's picture
4

Yes, a max of 2 garlic cloves required. The first time I made it I absent mindedly combined all the ingredients and mixed thoroughly as directed in step 3, including the half a teaspoon of salt listed as the last ingredient. Oh my, was it salty! I can only conclude that the salt on the ingredients list is what you sprinkle over the cucumber to drain it. Now I 've got the hang of it, I use this recipe all the time.

ruthiepegs's picture

Thank you so much for your comment about the salt. I'm just about to make it and am sure that if I hadn't read your comment I would have done the same!!!! I didn't manage to get any fresh mint yesterday and haven't got any dry, so goodness knows what I'm going to use - I might just use parsley.

jamie_j's picture
4

A very good recipe. And following on from Sarah's comments, I've used 2 cloves of garlic and dried mint and it works well for me. Shame about the image though, really doesn't do it justice!

neontree's picture
5

I can totally vouch for this recipe. Have made it a few times now. Though, I have to say never with 4 (or even 2) cloves of garlic. Half or one clove makes a mild batch and as I usually end up making it for a group of people, I tend to steer on the mild side. I haven't tried it with dried mint - only fresh mint or dried dill. The former is much better, but not always handy :)

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