Greek Tzatziki, also know as Cacık in Turkey, is a simple but very tasty dip made from yoghurt, cucumber, garlic and mint.
  Serves:  1 bowl       Print   FavoriteLoading Add to My Favourites
  • 250 g (8 oz) thick yoghurt (e.g. Greek yoghurt)
  • ½ a cucumber
  • 2 garlic cloves, crushed
  • ¼ cup fresh mint leaves
  • 1 tbsp olive oil
  • 1 tsp white vinegar
  • 1 tsp salt
  1. Trim the ends of the cucumber and slice it in half down its length.
  2. Scoop out the watery seeds using a teaspoon and grate the remaining flesh.
  3. Sprinkle on the salt, mix and leave for 5 minutes.
  4. Chop the mint leaves finely and place in a small bowl. Add the oil and vinegar and mix well.
  5. Pour the cucumber into a sieve and squeeze the water out using the back of a spoon.
  6. Put the yoghurt into a bowl and add the cucumber and crushed garlic. Mix well.
  7. Add the mint/oil/vinegar and mix. Cover and leave in the 'fridge for a few hours for the flavours to develop.
Titli's Tips
Tzatziki should be thick and stay thick in the fridge. Scraping the seeds from the cucumber and salting the flesh removes a lot of the water from the cucumber and helps stop the tzatziki from separating.

The use of a good quality full-fat Greek-style yoghurt also helps. To thicken "regular" yoghurt you can place it in a muslin bag and hang it up for an hour to allow excess water to drip out. I would not recommend using low-fat yoghurts - they use emulsifiers to make them thick and, depending on the brand, can become runny once you have added all the other ingredients.

Tzatziki will keep in the fridge for up to 1 week.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 500 25%
Calories from Fat 351
Total Fat 39.1g 60%
Saturated Fat 17.4g 86%
Unsaturated Fat 11.3g
Amount Per Serving       % Daily Value
Total Carbohydrate 28.6g 9%
Dietary Fibre 19.9g 79%
Sugars 0.0g
Protein 37.7g 75%
Cholesterol 0.0mgs 0%
Percent Daily Values based on a 2,000 calorie diet.