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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (413g) Recipe makes 4 servings The following items or measurements are not included below: red wine vinegar |
||
| Calories 298 | ||
| Calories from Fat 194 | (65%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.7g | 33% | |
| Saturated Fat 7.1g | 35% | |
| Monounsaturated Fat 12.0g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 31mg | 10% | |
| Sodium 117mg | 4% | |
| Potassium 621mg | 17% | |
| Total Carbohydrate 18.4g | 6% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 14.0g | ||
| Protein 9.8g | 19% | |
Tzatziki
By: Sue L
Jan 13, 2004
An excellent accompaniment to souvlaki or gyros. Tastes best if allowed to sit refrigerated for several hours. You can find Greek style yogurt for this recipe in Greek or Middle Eastern delicatessins, or just feel free to use plain yogurt.
SERVES 4 -6
Ingredients
- 2 English cucumbers
- 6 cloves garlic, peeled
- salt
- 4 cups plain yogurt (preferably Greek Style)
- 2 tablespoons red wine vinegar
- fresh ground black pepper
- 1 teaspoon dried mint (or may use dill weed)
- 4 tablespoons olive oil
- 1 cheesecloth
Directions
1
Grate cucumbers and allow to drain in a sieve, weighted by a heavy plate, for 15 minutes.2
Wrap grated cucumbers in cheesecloth to squeeze all remaining liquid out.3
Set grated cucumbers in a mixing bowl.4
Place garlic cloves in a mortar and sprinkle with a little salt.5
Grind into a paste and add mixture to cucumbers.6
Whisk together yogurt, vinegar, pepper, mint, and oil.7
Add yogurt mixture to cucumbers and garlic and mix all together thoroughly.8
Refrigerate until needed.
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- Course > Condiments, etc. > Sauces > Savory Sauces
- Main Ingredient > Vegetables
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- Cuisine > European > Southern (Mediterranean) > Greek
- Preparation > Time to Make > < 30 mins
- Preparation > Presentation > Served Cold
- Occasion > Taste/Mood > Savory
Featured Reviews for This Recipe
From: Sydney Mike
On Aug 11, 2008
Made this to use in another recipe & although I know nothing about what it should taste like, it worked very well for me, adding a great taste to a Greek chicken dish! Definitely a keeper of a recipe!
From: Kitchen Witch Steph
On Jun 18, 2008
Very nice cucumber sauce, only did half a recipe and didn't have mint around. I also ran out of red wine vinegar (so many Greek recipes this week!) so I used balsamic...and no, it was not the prettiest shade but it still tasted good. Had it with our beef gyros last night. Will use the leftovers as veggie dipping for the rest of the week. Thanks for sharing. Made for my Babes for ZWT4.
From: canarygirl
On Apr 6, 2004
Absolutely fabulous, Sue! Draining the cucumbers is key to having a nice thick result! I used Greek yogurt, and about 3 tablespoons of fresh mint (in place of the dried). We served this over Shaye33's gyro meat in pitas, with sliced red onion, lettuce and tomatoes....MMMMM! Thanks Sue! 
From: spatchcock
On Jan 19, 2004
YUM! Served as an accompaniment to evelyn/athens' Dolmathes and also made some artichoke hearts stuffed with fresh mozz, spinach and goat cheese...and of course kalamatas, pitas, and feta. Really terrific flavor in this. I did not measure my herbs, just threw in a bunch of both dill AND mint. We loved this
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