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- Dish type
This tzatziki is different from other recipes. It's thick, creamy and packed full of flavour. Enjoy as a dip, sauce or spread.
66 people made this
IngredientsMakes: 6 - 8 serving
- 900g natural yoghurt
- 2 cucumbers
- 1 medium head garlic, finely chopped
- 4 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon chopped fresh dill
- salt and pepper to taste
MethodPrep:15min ›Extra time:4hr chilling › Ready in:4hr15min
- Place the yoghurt in a large square of doubled cheese cloth. Tie the cheese cloth at the top and let any excess liquid drain for about 4 hours.
- Peel cucumbers; remove seeds with a spoon. Grate the cucumbers, then squeeze to drain excess liquid.
- In a medium-sized bowl, whisk together the olive oil, lemon juice, dill, salt and pepper. Add yoghurt, cucumbers and garlic and stir until evenly combined. Refrigerate until ready to use.
Reviews & ratingsAverage global rating:(62)
Reviews in English (44)
by Sarah Jo
I used homemade roasted garlic and I doubled the dill weed because I used dried instead of fresh. This is INCREDIBLE. I cannot stop eating it. NOTE: For homemade roasted garlic, what I do is peel the outer layers of the garlic bulb leaving the bulb intact, place the bulb in a smallish oven-safe bowl (or a 6-cup muffin tin if you do it in bulk, like I do) drizzle with EVOO and cover with aluminum foil. Then, just bake for a half hour or so until the cloves are softened. Wa-la, roasted garlic. Also, if you do not have cheesecloth, you can drain your yogurt in layers of coffee filters in a colander.-16 Sep 2012
by Matt Grifo
This recipe is GREAT I did the entire thing in the food processor started with the cucumber so I could remove and drain them and followed previous reviews reducing the garlic down to one clove. Good olive oil and fresh squeezed lemon juice are a must. A quick update, Greek style yogurt can be substituted for the drained yogurt it saves a LOT of time and is now available in most major supermarkets!-27 May 2007
This was awesome. It is a bit time consuming but only because you have to let the yougurt drain for a few hours. After that is ready, it's easy and very tasty. The recipe asked for lemon juice but the directions said vinegar. I just used the lemon juice. I dipped pita bread into it as a snack or appetizer, it's great. My Middle Eastern friend's family eats this frequently and he said mine turned out great.-13 Mar 2002