Tzatziki is an essential component to any Greek or Middle Eastern menu; you can serve it as an appetizer with pita and sliced vegetables or as a condiment with your entree. It’s cool temperature and flavors help balance out the spicier flavors of Middle Eastern cuisine, like our Lamb Kofta recipe coming tomorrow. You can buy a pre-made version of this in any grocery store, but we prefer to make it ourselves because it takes just a few minutes to make and we can really control the flavors this way. Tate’s mom likes it with extra garlic and Tuck’s mom prefers it with extra lemon zest.
Makes: 2 cups
Prep Time: 5 minutes Total Time: 5 minutes
- 1/2 cucumber, diced or grated
- 1 cup plain whole milk yogurt
- 1/3 cup fresh dill, packed and minced
- zest of 1 lemon
- juice of 1/2 lemon
- 2 cloves garlic, minced
- 2 tbs olive oil, separated
- salt and pepper to taste
- The consistency of the tzatziki is up to you. We prefer a chunkier version and dice the cucumbers; if you prefer a smoother version grate the cucumbers into a medium sized bowl.
- Add the yogurt, dill, zest and juice of the lemon, garlic, and 1 tbs olive oil to the cucumber mix. Season to taste with salt and pepper.
- Serve the tzatziki chilled to room temperature with a drizzle of olive oil over the top. Serve with crudite or pitas.
One thought on “Homemade Tzatziki”
Pingback: Mediterranean Lamb Stuffed Eggplant | TUCK & TATE