Tzatziki is a traditional Greek dip or sauce made with yoghurt and cucumber which I have found to be very versatile. It can be used on its own as an appetizer for example as a dip with pita bread, or else with crudites. It can also be used as a sauce with meat or as an accompaniment to other dishes.

I find that it is also useful to serve with curries to cool these down when serving a medium to hot or very hot curry to people with different tolerances to spicy heat.

In countries such as Cyprus, Turkey, Bulgaria, Macedonia, Serbia  and nearby regions the recipe will change slightly, with differences found in consistency, amount of garlic, herbs or nuts added.

In India, Pakistan and Bangladesh this condiment is found as Raita and in this case other vegetables, fruit and pulses are often added.

You will need:

– 1 medium cucumber

– juice of one small lemon

– 250 g Greek yoghurt

– 1 diced garlic clove

– a handful of fresh coriander, finely chopped

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– Peel the cucumber, remove the seeds with a teaspoon and dice

– Place the cucumber pieces in a colander on top of a large bowl

– Cover in rock salt and leave to drain for about one hour or until water stops dripping out

– Rinse the cucumber under running water and squeeze excess water out with your hands

– Transfer to a bowl and add the other ingredients, mixing thoroughly

Serving suggestion:

2013-06-17 20.58.04As a dipping sauce with Thai spiced prawns

2 Trackbacks

  1. By Spiced Prawns | MuchAdoAboutNoting on July 12, 2013 at 9:48 am

    […] time before cooking. Heat up the grill and cook for about 2 minutes on each side. Serve hot with a tzatziki  dipping sauce and lemon or lime […]

  2. […] Read how to make tsatsiki here. […]

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