A tangy and cooling sauce made from Greek yoghurt, cucumber, lemon juice, crushed garlic and fresh mint. Pairs perfectly with lamb, chicken, falafel or haloumi and is great finishing touch to homemade wraps.
Tzatziki, sometimes referred to as a yoghurt sauce, is a simple side dish to make, yet it really elevates your meal. Made from fresh cucumber and mint, this herby fresh sauce goes so well with both meat and vegetarian meals, including falafel and haloumi.
I've used a variation of this sauce in many of my recipes over the years. Feel free to add this version next time you're cooking my Lamb and Haloumi Wraps, Falafel Pita Pockets or Chicken and Courgette Dippers.
Ingredient notes:
- Yoghurt: This recipe calls for thick, unsweetened Greek yoghurt. This style of yoghurt has the best consistency and flavour to make tzatziki.
- Cucumber: I generally use 1 medium sized cucumber in this recipe. Feel free to use 2 smaller ones or part of a larger one.
- Garlic: If possible, I strongly recommend freshly crushed garlic for this recipe. Crushed garlic in a jar has its place in cooking, but when using it in a raw way, fresh is always best.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Slice the cucumber longways and scoop out the seeds with a spoon. Grate the into a bowl and mix in the salt. Set aside for 15 minutes
Using your hands or a muslin, squeeze the grated cucumber to remove the excess liquid. Place back in the bowl.
Add the yoghurt, mint, lemon juice, crushed garlic and season to taste. Dollop on top of your favourite wrap fillings and enjoy.
Recipe FAQs:
The salt draws the water out of the cucumber so you can remove some of it. That way your tzatziki sauce doesn't become watery.
If you don't want to waste any of the cucumber you could keep the seeds and dice your cucumber into small cubes instead, that way you probably only need half a cucumber.
It won't have the same aromatic flavour as fresh mint but you can substitute for fresh if you need to.
Storage:
This tzatziki can be made up to a day before you need it.
Store tzatziki in an airtight container in the fridge for up to 4 days from the time you make it.
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Tzatziki
A tangy and zesty greek yoghurt sauce, perfect for wraps or as a dipping sauce.
Ingredients
- 1 cucumber
- 1 tsp salt
- 1 cup plain Greek yoghurt
- 2 Tbsp chopped mint
- Juice of half a lemon
- 1⁄2 clove garlic, crushed
Instructions
- Slice the cucumber longways and scoop out the seeds with a spoon.
- Grate the into a bowl and mix in the salt. Set aside for 15 minutes.
- Using your hands or a muslin, squeeze the grated cucumber to remove the excess liquid. Place back in the bowl.
- Add the yoghurt, mint, lemon juice, crushed garlic and season to taste.
- Dollop on top of your favourite wrap fillings and enjoy.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 43Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 264mgCarbohydrates: 9gFiber: 0gSugar: 7gProtein: 1g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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