Printable Recipe

Tzatziki

Category: Sauce | Author: Kyle Miller

Source: foodmiller.com | https://foodmiller.com/recipes/cmnbrn64b0003la04ajz73azg

Method

Grate cucumber, skin-on, using a box grater.
Squeeze out water using cheesecloth, a clean dish towel, or your hands. This prevents watery tzatziki.
In a large bowl, combine yogurt, cucumber, garlic, olive oil, lemon juice, vinegar, salt, and dill.
Stir until smooth.
Let sit in the fridge for at least 1 hour—this lets flavors meld and garlic mellow.

Ingredients

(makes ~3 cups)

2 cups full-fat Greek yogurt (plain, unsweetened)
1 large English cucumber (or 2 small Persian), grated
3–4 cloves garlic, finely minced or grated (raw and punchy!)
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice (fresh)
1 tablespoon white wine vinegar (optional, for extra tang)
1–2 tablespoons chopped fresh dill (or mint if you prefer)
1/2 teaspoon salt (plus more to taste)
Optional: grind of black pepper or a pinch of sumac

Original text

Original title

Tzatziki

Original recipe

1. Grate cucumber, skin-on, using a box grater.
2. Squeeze out water using cheesecloth, a clean dish towel, or your hands. This prevents watery tzatziki.
3. In a large bowl, combine yogurt, cucumber, garlic, olive oil, lemon juice, vinegar, salt, and dill.
4. Stir until smooth.
5. Let sit in the fridge for at least 1 hour—this lets flavors meld and garlic mellow.

Ingredients (makes ~3 cups)
2 cups full-fat Greek yogurt (plain, unsweetened)
1 large English cucumber (or 2 small Persian), grated
3–4 cloves garlic, finely minced or grated (raw and punchy!)
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice (fresh)
1 tablespoon white wine vinegar (optional, for extra tang)
1–2 tablespoons chopped fresh dill (or mint if you prefer)
1/2 teaspoon salt (plus more to taste)
Optional: grind of black pepper or a pinch of sumac