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tzatziki recipe

Would anyone have a good and simple tzatziki recipe? Thanks!

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  1. Here's the recipe I use:

    TZATZIKI (GREEK CUCUMBER AND YOGURT SALAD)

    1 pt Plain Whole Milk Yogurt
    1 partially peeled cucumber, chopped fine
    1 Clove garlic, crushed
    1/2 cup Olive oil
    Juice of 1/2 lemon
    1/2 tsp Salt
    parsley

    To the yogurt add the cucumber, garlic, olive oil, lemon juice, and salt. Blend well with fork. Top with parsley.

    1. very basic:
      2 Cups Yogurt
      1 large Cucumber, peeled, seeded and diced
      2 cloves garlic, peeled

      VaritaionsAdd: Mint, dill, flat parsley,lemon rind, or tarragon
      A few tips -- try to peel/seed the cuc over a bowl so that all the juices can go into the end product instead of the drain. Get the best yogurt you can find, the ethnic grocers have very good Greek and Middle Eastern varieties, as well as a Pakistani style that is excellent. If you can't get this then you must drain your yogurt ahead of time as American style is too soupy. I often save some of the peel from home grown cucs to put into the sauce. Adds a lot of flavor/aroma. The store bought cucs have too much wax coating to make it worthwhile...

      3 Replies
      1. re: renov8r

        I was also going to say that the key to good tzatziki is to drain the yogurt.

        1. re: nissenpa

          Not only is it a good idea to drain your yogurt, but I always salt my cucumber to keep the tatziki from becoming watery. I'll take a whole cucumber, chop it up then put it into a strainer and salt it liberally with kosher salt. Let sit for half an hour, then rinse thoroughly in water to get the salt off. Press water out and dry well between paper towels before adding to the drained yogurt with the rest of your ingredients. I usually add a clove of garlic and a healthy squeeze of lemon juice along with a little salt and pepper.

          1. re: QueenB

            Right on QueenB. I would also add that you may want to remove the cucumber seeds since this is all water. I just cut slices around the cuck on all four sides until I get to the seed pod the just chuck the stick of seeds and dice the rest and salt.

      2. Use 1 pint of yogurt spread (a/k/a labne or yogurt cheese). If you cannot find this then put 1 quart of yoghurt in a cheesecloth lined strainer over a bowl in the refrigerator overnight. All the water will be in the bowl in the am, discard it.
        Peel one large cucumber and grate on the large side of a box grater. put in a strainer and push the liquid out of it.
        Using a garlic press, mince 6 cloves of garlic.
        Mix cucumber, yogurt, garlic and approx 1/4 cup good Greek evoo, salt and pepper.
        Serve with crusty bread for dipping.

        1 Reply
        1. re: emilief

          YES!!!! Maybe salt the cuke but this is it!!

        2. Wegmans sells the greek yogurt and so does Trader Joes. If you can't find it, be sure you drain the whole milk yogurt or it won't even resemble tzatziki. Also, I usually slice the cucumbers, and place them on a clean white teatowel to dry out for a while before I mix with the yogurt.

          1. So what are some ideas for using Tzatziki?

            5 Replies
              1. re: shelleybell

                I like to make it with the cucs sliced and use it as sort of a salad dressing. I toss lots of it with salad greens, tomatoes, fresh oregano, mint, and/or whatever and serve like that. Or just spoon lots of it over the greens if the dish is shallow, no need to toss really. A squeeze of lemon in there, too. It's good. You can use just about anything you have around.
                Last week I made some and mixed in leftover green beans, then scooped that onto salad materials.
                Makes a nice, creamy and filling salad.

                1. re: shelleybell

                  A dip for crudités. A schmear for slices of fresh baguette. Baked potato topping. Chip dip (corn chips are my favourite).

                  1. re: shelleybell

                    it's wonderful on grilled fish or thin slices of beef, over grilled tomato halves, added to a crab cake recipe for moisture and crunch.

                    my tip for making Tzatziki is to remove the seeds from the cucumber.

                    1. re: shelleybell

                      marinate a boned leg on lamb in fresh oregano, rosemary (not too much) garlic and lemon juice overnight. Roast on BBQ until done. Serve on a bed of greens, olives, tomatoes, diced fetta and top with tzatziki.

                      or

                      Using a spoon, separate the skin from a couple of chicken fillets... push some tzatz under the skin and leave to marinate overnight. pan fry and serve with rice and lemon wedges.

                      or

                      An alternative to mayonnaise for your fish and chips

                    2. Agree that you must drain yogurt if you're not using good-quality Greek yogurt. I peel my cukes, seed, then grate on the large holes of a box grater. Salt and leave to drain in a sieve. Squeeze handfuls of cuke dry in a clean kitchen towel. I always add dill.

                      2 Replies
                      1. re: pikawicca

                        I tried using Faga yogurt which I found at an organic store in my neighborhood and made the tzatziki sauce and it came out great! Thanks!=)

                        1. re: artisticpixie

                          If you can't find a Greek yogurt like Fage then by all means strain some regular plain yogurt until you get a nice thick consistancy. It really makes a big difference in the finished sauce. Fage is my favorite yogurt but I can't always find it in my grocery store.