Tzatziki

Like this recipe? You'll love my online Greek cooking class inspired by Janni Kyritsis!
Tzatziki (Greek Yoghurt & Cucumber Dip)

Yoghurt is served with just about everything in Greece and throughout the eastern Mediterranean – plain, drained as labne, or mixed with garlic and often cucumber. This combination is perhaps best known by its Greek name tzatziki, while the Turks call it cacik (jajuk), in Lebanon it’s laban wa khyar and in Persian cuisine it’s maast-o khiar. Call it what you will, I think a splodge of yoghurt, plain or otherwise, makes everything taste better, including stuffed vine leaves, zucchini fritters, phyllo fingers and spanakopita.

Makes about 1 cup (250ml)

Ingredients
  • 1 Lebanese cucumber, peeled
  • 200g thick natural yoghurt (7oz/¾ cup)
  • 1 clove garlic, crushed
  • A few mint leaves, torn
  • Salt flakes, to taste
Method
  1. Halve cucumber, use a teaspoon to scrape out the seeds then coarsely grate the rest onto a clean tea towel.
  2. Squeeze to remove excess moisture.
  3. Place in a mixing bowl with yoghurt, garlic, mint and salt and stir to combine well.
  4. Cover and refrigerate until needed.
  5. Before serving, stir tzatziki and transfer to a small bowl.
Download a Print Friendly Version

Share page on:

Tzatziki

See more Recipe Videos

Join Me Soon

What Other Cooks Say

Melisa (Beacon Hill, NSW)
Melisa (Beacon Hill, NSW)
We made the pot-sticker dumplings and bang bang chicken from the Chinese class the other night. Once again both exceeded our expectations. My husband keeps saying it’s better than going out to restaurants as the recipes and quality are amazing.
Glennis (Caringbah South, NSW)
Glennis (Caringbah South, NSW)
The whole Be Inspired experience has helped me love cooking again. I was sick of cooking the same old things - meal time is a lot brighter thanks to you Roberta.
Pam (Cammeray, NSW)
Pam (Cammeray, NSW)
Your recipes are something I always feel confident offering guests and also reasonable in the time to prepare. We often try your recommended wines and suppliers and enjoy your travel tales too!
Jen (Tamarama, NSW)
Jen (Tamarama, NSW)
Thank you for stocking our pantry with such authentic ingredients and quality produce. We really like the flexibility of cooking over a couple of days and changing the order we cook the dishes in when we want to. And I love listening to the themed playlist while cooking.
Katrina (Arncliffe, NSW)
Katrina (Arncliffe, NSW)
I am absolutely loving Be Inspired! There are ingredients I have never worked with before so having the confidence to try something new is so much fun! The recipes are just amazing and the notes on what can be prep’d beforehand are a great help too. Thank you so much.
Deb (Belconnen, ACT)
Deb (Belconnen, ACT)
Awesome fun traveling through Emilia-Romagna experiencing first hand some of the produce I've worked with over the last couple of years cooking with Roberta's classes – the family are reaping the benefits now.
Judith (Woronora, NSW)
Judith (Woronora, NSW)
Food, wine and travel! Three of my favourite things! Be Inspired with Roberta has been a wonderful experience and given me more confidence in the kitchen. I have learnt so much, cooked things I never would have attempted without Roberta’s excellent videos, and used ingredients I have never tried before.
Sandra (Garran, ACT)
Sandra (Garran, ACT)
I'm a competent cook whose learned so much from Roberta's online cooking classes. The recipes are yummy and Roberta’s video guidance offers so many little tips to improve flavour and organise the flow of preparation. I enjoy her warmth, sense of humour, and ability to giggle at herself when she occasionally messes up.
Subscribe To My Newsletter & Get A Free Online Italian Cooking Class (RRP $39)