Tzatziki
- Barney Desmazery
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Serves 6
Easy
Prep: 10 mins
no cook
A star rating of 4.7 out of 5.78 ratingsRate
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Make our simple tzatziki sauce. This fresh and simple Greek dip is perfect served with toasted pitta bread for a party platter or served with slow roast lamb
Egg-free
Gluten-free
Nut-free
Vegetarian
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Barney's tips for making the perfect tzatziki:
- Make sure to squeeze out as much liquid as possible from the grated cucumber - this keeps the tzatziki thick and creamy, rather than watery.
- For a twist, I sometimes add a squeeze of lemon juice or a little finely chopped dill alongside the mint, which gives the dip an extra layer of freshness.
- If you’re preparing tzatziki ahead of time, I find it tastes even better after a couple of hours in the fridge as the flavours have time to meld together. Just give it a quick stir before serving.
- Tzatziki is delicious served with grilled meats, kebabs and warm flatbreads, but I also love spooning it onto baked potatoes, using it as a salad dressing or spreading it in sandwiches and wraps.
Ingredients
Nutrition
Units:
MetricUS
-
½ cucumber
halved and deseeded
-
170g pot Greek yogurt
-
1 small garlic clove
crushed
-
handful mint
leaves, chopped
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Nutrition: per serving
-
kcal44
-
fat3g
-
saturates2g
-
carbs2g
-
sugars2g
low
-
fibre0.31g
-
protein2g
-
salt0.1g
low
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Method
-
step 1
Coarsely grate the cucumber, sprinkle with a pinch of salt and squeeze out all the liquid. Tip into a bowl with the yogurt, garlic and mint, and mix well. Great served with slow roast lamb or as a dip.
Barney Desmazery
As Good Food's longest-serving team member, Barney has written and tested thousands of recipes, worked with many of Britain's top chefs and created videos, live events and masterclasses. After gaining a chef's dipolma and working in restaurants across London, France and Australia, he joined Good Food, where he specialises in sourdough baking, foraging, seasonal ingredients and open-fire cooking. Discover more of Barney's recipes
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A star rating of 4.7 out of 5.78 ratings
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