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(14 ratings)

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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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  • 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


    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.

Comments, questions and tips

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19th Feb, 2018
This is a really lovely recipe but even with 2 garlic cloves its way too garlicky. I love garlic but in this it takes over so next time I'll try 1 and go from there
24th Aug, 2017
This recipe is a keeper!! Made it tonight to go with lamb koftas and flatbreads and my family loved it. Quick and easy and so delicious! Thanks for the recipe.
evil_angelwings's picture
13th May, 2016
I made this with soya yoghurt, still absolutely yummy. I used parsley because I didn't have mint or dill.
27th Apr, 2014
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!
24th Nov, 2013
Mint !!!!!!!
23rd Mar, 2013
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.
28th Jul, 2013
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.
10th Mar, 2013
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!
12th Oct, 2012
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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