Tzatziki Cucumber Sauce


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  • 4 cups plain yogurt, regular
  • 3 large cucumbers, peeled and seeded
  • salt
  • 3 garlic cloves (or more to taste)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • fresh ground pepper (optional)
  • 1⁄4 cup freshly chopped mint leaf (or to taste) (optional)
  • Line a sieve with a double thickness of dampened cheesecloth.
  • Spoon in yogurt and set the sieve over a bowl.
  • Refrigerate for two to three hours or until yogurt is about half its volume, nicely thick and creamy.
  • Shred or cut cucumber into julienne strips.
  • Place in a colander in sink or over a bowl, sprinkle generously with salt, mix well and let drain for at least 30 minutes to an hour.
  • Rinse and gently pat dry.
  • In a mortor and pestal muddle the garlic into a bit salt.
  • Add to the thickened yogurt, cucumber, lemon juice, olive oil, and if desired, the pepper and mint.
  • Mix well.
  • Serve or refrigerate for a day or two so flavors mingle.
  • Stir again before serving and sprinkle with additional minced mint leaves if desired.

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