Tzatziki

Name: Tzatziki
Prep time: 5 min
Total time: 60 min
Ingredients: 1 pint of Labane cheese (or Greek yogurt); 1 hothouse cucumber (grated); 1 lemon (zest and juice); ½ cup fresh mint (finely chopped); 2 garlic cloves (mashed); Salt; Whole milk to thin out (optional); Olive oil for drizzling on top

Naomi Hazan • Nov 9, 2015 (Updated: Aug 20, 2019)Comment Jump to Recipe

Tzatziki can be served as a dip or dressing depending on the thickness you choose. For those who don’t love mint, dill is an excellent substitute. I personally serve this recipe over warm brown rice with a side of lemony coleslaw. Enjoy!

Tzatziki

Prep Time 5

Total Time 1

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Servings

Ingredients

1 pint of Labane cheese or Greek yogurt
1 hothouse cucumber grated
1 lemon zest and juice
½ cup fresh mint finely chopped
2 garlic cloves mashed
Salt
Whole milk to thin out optional
Olive oil for drizzling on top

Instructions

Grate the cucumber and mix it with 1 tablespoon of salt, leave it in a strainer for 30 min.
Squeeze all excess water out of cucumber and mix it with the cheese, lemon, mint and garlic.
Allow mixture to marinate in refrigerator, top with olive oil before serving.

Category: Recipes

Cuisine: Mediterranean · Greek

Holidays: Shavuot

Diets: Dairy

About Naomi Hazan

My name is Naomi Hazan and I’m a self-taught chef based in New York. I’ve been in love with food for as long as I can remember and credit that mostly to my strong Middle Eastern roots and family. I started cooking at the age of twelve for family, holidays, and small get togethers among my friends. Today I cater for all types of affairs from intimate sheva brachots to events that hold two hundred people. I’ve always had a strong belief that good food is one of the best ways to bring people together. After all, some of the best times are shared over a great meal.