Prep 3 hrs
Cook 0 mins
This is the cool and creamy sauce that usually is served as a condiment on Greek Gyro sandwiches. The recipe calls for the thicker, Greek Yogurt, also called, "Greek Cheese". If you can't find this type of yogurt, you can use plain, regular yogurt from the grocery store. But in order to get the sauce to the desired thicker consistency, you need to suspend the yogurt in a cheesecloth for a couple of hours to drain some of the water off. If you don't mind it moderately runny, you can just make it as is and it is still delicious, just a little more messy. Make this with Recipezaar Gyros - an Authentic Recipe for Making Them at Home, Gyros- An Authentic Recipe For Making Them At Home Enjoy!
- 3 cups Greek yogurt (also called Yogurt Cheese, see below for alternative)
- 3 tablespoons lemon juice (or juice of one lemon)
- 1 garlic clove, minced
- 1 large English cucumber, diced (the long, skinny ones)
- 1 tablespoon salt (for salting cucumbers)
- 1 tablespoon fresh dill (or both, depending on preference) or 1 tablespoon of fresh mint, chopped (or both, depending on preference)
- salt & freshly ground black pepper
- Peel cucumbers and dice. Put them in a colander and sprinkle with the tablespoon of salt (draws water out). Cover with a plate and sit something heavy on top. Let sit for 30 minute Drain well and wipe dry with a paper towel.
- In food processor or blender, add cucumbers, garlic, lemon juice, dill and/or mint, and a few grinds of black pepper. Process until well blended, then stir into yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend.
- This will keep for a few days in the refrigerator, but you will need to drain off any water and stir each time you use it.
- ** If you can’t find the thicker Greek Yogurt Cheese, you can use regular, plain yogurt that is either full fat or low fat. To thicken, spoon yogurt into cheese cloth that has been quadrupled. Draw the corners of the cloth up and tie together. Suspend above a bowl for 2 hours so that water can drip out. The consistency of the yogurt should be like that of sour cream.
- You can skip this draining process, if you want, but you will have a moderately messier, runnier result.
You can also use Icelandic Skyr which is a thicker kind of yoghurt which means you don't have to drain the cucumber as much.
Excellent Tzatziki sauce. Recipe modification suggestions: I would suggest that you halve your cucumber lengthwise, scoop out and discard the seeds before chopping. I wring out the chopped, salted cucumber in a square of cheesecloth to get all the excess liquid out. The more liquid you get out of the cucumber, the creamier the sauce. I replaced 1/3 of the Greek Yogurt with a new product on the market - Greek cream cheese & Yogurt blend! I placed the Greek cream cheese in the food processor with the cucumber, garlic, dill, lemon juice & pepper. Scrape down the sides frequently and pulse until smooth. The addition of the Greek cream cheese really makes the Tzatziki creamy & thick!
For 14+ years I lived in Tarpon Springs, FL which has a very large population of Greeks. So, I've had real, authentic Greek-style food and my favorite was their gyros. I LOVED those gyros which, of course, are served with tzaztiki sauce. This recipe is amazing! I made it exactly as the recipe stated and it was so good I'm making more for dipping veggies for our Fourth of July party this weekend! I did use an English cucumber because of its mild flavor (I don't like cucumbers) but I changed NOTHING in this recipe because it was perfect! Thank you so much for such a delicious recipe!