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You are here: Home / Recipes / TZATZIKI Recipe

TZATZIKI Recipe

September 8, 2015 by Helen Tzouganatos 6 Comments

Greek Tzatziki Straight-1

Tzatziki is a traditional Greek dip served with grilled meats or as a condiment in gyros. Every Greek household has their own version of the perfectly creamy tzatziki. I love the final addition of finely chopped dill to add zest and extra depth of flavour.

Ensure you purchase a good quality thick and creamy natural Greek yoghurt. The Dodoni brand is great for both natural Greek yoghurt and feta. If you purchase a runnier yoghurt you can suspend it in a cheesecloth for a few hours to drain off the water to achieve a thicker, creamier consistency.

Tzatziki 2

5.0 from 1 reviews
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TZATZIKI
 
Ingredients
  • 300g natural Greek thick yoghurt
  • 1 Lebanese cucumber, halved lengthways and deseeded
  • 1 garlic clove, crushed
  • 1 tablespoon white wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon dill, finely chopped
  • 1 teaspoon sea salt flakes
Instructions
  1. Grate cucumber and sprinkle with sea salt. Sit for 10 minutes and then firmly squeeze out the moisture.
  2. Add all ingredients to a bowl and stir to combine.
3.5.3251

 

Filed Under: Greek Food, Recipes, Sauces & Condiments Tagged With: best, condiments, creamy, cucumber, dill, gluten free, gluten free food blog, gluten free food blogger, gluten free recipes, greek, recipe, sauces, sydney food blog, sydney food blogger, thick, tzatziki, vegetarian, yoghurt

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Comments

  1. Petinas says

    February 12, 2016 at 11:10 pm

    Your tzatsiki, with it’s added lemon zest and fresh mint, soduns wonderful. I imagine it’s delicious served with some really simple grilled fish or chicken, marinated in olive oil and a little oregano. Thanks for sharing

    Reply
  2. Ange Kenos says

    April 23, 2020 at 3:38 pm

    When it comes to any cooking reqiring quality Feta or quality Yogurt, you cannot go past the masters of making these products – the people of Hperos/ Epirus. I’m biaed being from the region. But there are branbds such as Dodoni, Epirus, Parga and a few others only found in good continental delicatessens. Otherwise, the best non Hellenic yogurt is Procal. BUT even with the very best, you may need to drain them a bit in a very clean cotton bag – I use a cut down old pillow

    Reply
    • Helen Tzouganatos says

      April 23, 2020 at 3:48 pm

      Yes draining does help make the yoghurt creamier.

      Reply
  3. Kate says

    August 24, 2024 at 8:29 am

    Just wondering what yoghurt you use ☺️ I can’t seem to find the dodoni one anywhere or do you know someone in Melbourne where they sell it?
    Thank you 😊

    Reply
    • Helen Tzouganatos says

      August 26, 2024 at 10:10 am

      Any thick creamy yoghurt will do. I personally love the RUBY ROY brand sold at gourmet grocers. If you find the yoghurt too runny just strain it in a muslin cloth to thicken.

      Reply

Trackbacks

  1. GREEK MEATBALLS GLUTEN FREE RECIPE – Hungry & Fussy says:
    August 24, 2016 at 10:50 pm

    […] Keftedes are traditionally made with breadcrumbs but my gluten free version replaces breadcrumbs with finely grated potato to achieve a crisp exterior with a light and fluffy centre. You can generally replace breadcrumbs with finely grated potato in any rissole,meatball or pattie recipe and the results are great, if not better. These meatballs will quickly become a staple in your household and a favourite amongst kids. Bite size fun for everyone, even more delicious dunked in tzatziki. […]

    Reply

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