Time: 15 min.
Complexity: easily
Quantity: 490 ml.

The thick consistency of Greek yogurt eliminates the need to strain it through cheesecloth, a common practice in tzatziki recipes. However, be sure to squeeze out any excess liquid from the grated cucumber. This ensures the tzatziki remains thick and creamy. For the most vibrant flavor, use fresh herbs rather than dried.

Ingredients:

• 1 medium cucumber
• 1 cup whole milk Greek yogurt
• 2 cloves garlic, grated
• Juice of 1 lemon (about 3 tbsp)
• 1 tbsp olive oil + extra for drizzling
• 1/4 cup chopped fresh dill
• 2 tbsp fresh mint, finely chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cucumbers, yogurt, lemon juice, garlic, mint, dill

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Preparation:

Step 1
• Line a sieve with a clean kitchen towel and place it over a bowl. Grate the cucumber coarsely. Sprinkle the cucumbers with 1 teaspoon of salt and mix with your hands. Place the pickled cucumber in the sieve lined with a towel and let it sit for 10 minutes. Then wrap the cucumber in the towel and squeeze out the liquid.
Step 2
• In a medium bowl, combine the cucumber, Greek yogurt, garlic, lemon juice, olive oil, and 1/4 teaspoon salt until smooth. Gently fold in the dill and mint. Serve drizzled with olive oil.

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