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Nutrition Facts

Serving Size 1 (109g)

Recipe makes 4 servings

The following items or measurements are not included below:

1 teaspoon fresh mint

Calories 52
Calories from Fat 18 (35%)
Amount Per Serving %DV
Total Fat 2.1g 3%
Saturated Fat 1.3g 6%
Monounsaturated Fat 0.6g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 7mg 2%
Sodium 30mg 1%
Potassium 176mg 5%
Total Carbohydrate 6.5g 2%
Dietary Fiber 0.5g 2%
Sugars 4.2g
Protein 2.6g 5%

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Tzatziki

Recipe #224317 | 20 min | 20 min prep | add private note
(3) RATE IT NOW Print Recipe
MathMom.calif

By: MathMom.calif
Apr 23, 2007

Typically people think of this as a Greek food, but I learned to make it from a friend when I was an exchange student in Germany. My friend, Hossein, was from Teheran, Iran (Persia) and he liked to have tzatziki with every meal (it is a condiment served on the side). As far as I can tell, most of the countries on the eastern side of the Mediterranean Sea, and other middle eastern countries like to eat something similar to this with many of their meals. Tzatziki is a yogurt salad typically made with cucumbers, onions and garlic. At least, these are what I consider to be the essential ingredients. I have had some in restaurants that omitted the cucumbers. Eh. Not so good, in my opinion. One of the dinners I usually serve with tzatziki in my home, is grilled salmon with rice, tzatziki and diced tomatoes on the side. I don't really follow a recipe for this, but here is my approximate amount of ingredients. For yogurt, you can use full, low or non-fat but I don't like the texture of non-fat. I prefer Greek style, it's smooth, thick and creamy not like gelatin.

SERVES 4 -5 (change servings and units)

Ingredients

  • 1 cup plain yogurt
  • 1 cup cucumber, peeled, seeded, and finely diced (1/2 of a medium cucumber)
  • 1/2 cup onion, finely diced
  • 2 garlic cloves, minced
  • 1 dash lemon juice (optional)
  • salt (you really need salt on plain yogurt...it helps it taste a lot better)
  • pepper
  • 1/2 teaspoon dried dill, crumbled between your thumb and forefinger to sprinkle over the yogurt (crumbling it helps release a bit more of the flavor)
  • 1 teaspoon fresh mint, finely chopped (or 4 pinches of dried mint, crumbled between thumb and forefinger, sprinkled over the yogurt)

Directions

  1. 1
    Combine all ingredients and stir well.
  2. 2
    Chill for at least a half hour before serving. Makes 4-5 very generous servings.

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Featured Reviews for This Recipe

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From: ladypit

On Jun 20, 2007

Not being one who had tried this before, we enjoyed it. It would be good on a salad or fish. We served it as a side dish with burgers. I used fat free yogurt and it worked fine. Thanks. Updated to add another star. We let this sit for 2 days in the fridge and it was fabulous at that point! I would make this ahead of time so that the flavors can meld. We served it with chicken and it was a great accompaniment. Yum.

0 people found this review helpful

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    • From: Chef #355420

    On Jun 15, 2007

    After visiting Greece and eating lots of gyros I just had to make some tzatziki myself. This was a great recipe! The only thing I did differently was I used a food processor for all of the chopping and poured the excess liquid off so I would have a nice thick consistancy still. Thanks for a great recipe!

    1 person found this review helpful

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    From: Redsie

    On Jun 7, 2007

    Mmm good!! Made this to accompany my Greek Feta Burgers (Light). This is so easy to prepare and so tasty!! Made as is but used low-fat yogurt and added a bit more lemon (because I love love love lemon!! ) Thanks MathMom.calif, I will be making this often to go with my burgers and fish!!

    1 person found this review helpful

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