A Greek sauce made from yogurt, cucumber, and garlic, used as a dip or as a condiment for grilled meats.
|1||cucumbers, medium size||260 g|
|2 cups||yogurt, plain, 2%||500 g|
|2 tbsp||wine vinegar||30 mL|
|2 tbsp||olive oil||30 mL|
|1 pinch||salt [optional]||0.2 g|
|4 tbsp||fresh mint, chopped||12 g|
Before you start
Tsatsiki (pronounced tzah-ZEE-kee) is easy to make, but it is important to use fresh ingredients and combining them to reach the correct balance between the rich but not sweet taste of a good Greek style yogurt, the freshness of cucumber and the pungency of garlic. You can vary its thickness as you like, but remember: you should eat it with a fork!
- Peel, cut in half and seed the cucumber. Keep half the skin aside. Grate the cucumber coarsely and place the pieces in a sieve, add salt, and let drain about 30 min. Squeeze the pulp to extract liquid and wrap in paper towels to dry.
- In the meantime, pour the yogurt into a fine-screen colander. Let drain 30 min.
- Place the cucumber pulp in a bowl, add the drained yogurt, vinegar, oil, and a pinch of salt. Whisk well. Press and mince the garlic, chop the mint and cucumber skin, then add them to the bowl and mix.
- Chill, covered, a least 1 h before serving.
Keep up to 7 days, covered, in the refrigerator.
Nutrition Facts Table
per 1 serving (200g)
% Daily Value
ClaimsThis recipe is :
- Diet-related health claims :
- Free :
- Added Sugar
- Excellent source of :
- Vitamin B12
- Good source of :
- Calcium, Phosphorus, Potassium, Vitamin B2, Vitamin K
- Source of :
- Folacin, Magnesium, Pantothenic Acid, Selenium, Vitamin B1, Vitamin B6, Vitamin E, Zinc
- Low :
|Milk and Alternatives||1|
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Top ReviewsView All Reviews
MilkyDayapril 21, 2009 | I would make this recipe again
This is the best tsatsiki we ever had.