Recipe courtesy of
15 min
15 min
4 servings



Using a typical cheese grater, grate your cucumber. Put the grated cucumber into a bowl. Add 1 tablespoon of salt, stir and set aside. Mince your garlic, add a pinch of salt and smooth it into a paste. Put the minced garlic in a separate bowl.

Wash and prepare the dill by picking the leaves off the stems. Finely chop the dill and add to the same bowl as the minced garlic. Add the olive oil. 

Chop the lemons in half, remove the seeds and squeeze the juice into the dill and minced garlic mixture. Stir. 

Drain the juice from the grated cucumber by using a strainer or doubled-up paper towels. Combine the drained cucumber with the dill mixture. Stir. Lastly, add the yogurt and stir. Add more salt, pepper and/or lemon juice according to how you like it. Stir.

Keep the tzatziki in the refrigerator until ready to eat. Serve in a nice bowl with a side of warm pita.


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