By Wendy-Bob on July 10, 2007
Photo by Peter J
Photo by Peter J
"THIS is how tzatziki should be. NO ONIONS! I've never had tzatziki with onions before but notice that most of the recipes on here seem to include them?! This is simple, delicious and exactly as authentic Greek tzatziki should be. I make this with virtually fat free greek yoghurt and about half the oil and it still comes out beautifully. Keeps in the fridge for 2-3 days, however I suggest you make it the evening before you want it because leaving it overnight really allows the flavours to infuse. Yummy!"
Serving Size: 1 (44 g)
Servings Per Recipe: 8
"After trying countless tzatziki recipes this one tastes the most like my neighborhood Greek restaurant. Thank you for sharing."
"I made This Tzatziki yesterday to serve with Falafel Recipe#101525. I have never had Tzatziki before so I have no mode of comparison for it. I did make a few changes as per my taste. Based on a previous review, someone substituted sour cream for the yogurt and it worked fine, I substituted cream for yogurt, since I am not a big fan of yogurt. I increased the amount of lemon juice and cucumbers and used fresh mint instead of dried. Even with all these changes my family LOVED this tzatziki. This will be made very often now. Thank you!!"
"This is excellent. I tried one or two others but this is the best. It's a must to do the draining process with the cucumbers otherwise it'll be too runny. Instead of mint I use half mint, half dill (and fresh if possible - well, from a tube anyway)."
"This came out wonderfully and I love tzatziki with lamb and a salad. I've made a few similar tzatziki recipes in the past but one great hint I hadn't seen before was the preparation of the cucumber that gave a great proportion of peel."
"I was going to post a recipe similar to this, but then found yours. I love all things yogurt, (its my answer to "if you could only eat one thing for the rest of your life..." My mother (an Armenian from Ethiopia) made a very simple version of this when i was growing up, so its also sentimental. Sometimes we use very thin yogurt and eat it like a cold soup, good summertime eats. One small difference is i tend to add a little dill. :)"
"Great! I used fresh mint. I also halfed the recipe but still used the full amount of lemon juice. I liked the peeling tip. At first I was confused about why it was necessary but I tried without peeling once and figured it out quickly!
Just updating that many recipes call for rinsing and redraining the cucumbers to remove the extra salt. Something to keep in mind. Again I halved the recipe but used all the salt (forgot!) so I slowly added the cucumbers in while tasting. It did get salty so I rinsed the remaining cucumber before adding."
"This was a really easy recipe and very yummy! I just mixed it up and tasted it...and ugh, SO GOOD! I was going to use a different recipe until I found yours so I used sour cream and it's just amazing. I just ball parked it and I used about 22 oz. I didn't realize I would be making SO much so next time I will cut this in half. I just wanted something to slather on stuffed feta burgers that I am making tonight. I also added the zest of the lemon...I just think if I'm using the juice I use the lemon also. Very delicious...will definitely make again. Thanks :)"
"This tasted exactly like the Tzatziki my husband and I had at a Greek restaurant. It is gorgeous! Thank you."
"Thanks for the jumping off point! I tripled the recipe, seeded my cucumbers, omitted the lemon juice & olive oil and used fresh mint. Got raves at a party. Next time I will use the juice and oil, the Greek yogurt was a bit thick for stirring into the cukes. I also didn't drain the cucumbers and by party's end there was a swimming pool at the bottom on the salad! Next time I'll follow precisely and am sure it will be even better!"