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Published on March 7th, 2010 | by Gareth

Tzatziki Recipe

Tzatziki like Hommous, is another common Greek meze. Used as a dip for flat bread as an appetiser and often as a sauce for souvlaki, Greek tzatziki is cooling and refreshing on a hot day.

  • 500gms thick Greek yoghurt – the thicker the better. If Greek yoghurt is unavailable strain plain yoghurt in a muslin cloth for 10 minutes to remove excess whey.
  • 1 Lebanese cucumber (telegraph will suffice if you can’t get Lebanese).
  • 1-2 Garlic cloves minced (add more if you are a garlic fan).
  • 1 Tsp fresh or dried chopped dill leaf.
  • 3-4 Tblspns virgin olive oil
  • Salt to taste.
  • 2 Tspn fresh lemon juice.

Grate the cucumber and squeeze the excess water out with your hands or through a sieve. Like the yoghurt you remove as much liquid as possible. Mix all of the ingredients in a bowl and chill for 2 hours. Serve the finished tzatziki with grilled flat bread or souvlaki.

 An image of tzatziki in a bowl

Smile it’s tzatziki time.

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About the Author

Englishman in Sydney loves a whisky, pies and all things savoury. Digital Marketer by day, cook the rest of the time. Amateur writer, photographer & aspiring anthropologists.

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