Tzatziki
A refreshing blend of yogurt and cucumbers, tzatziki is served on meze platters throughout Greece. It can be used as a dip, a salad, or as an accompaniment for keftedes (lamb meatballs) (see related recipe at left), souvlaki and other grilled meats. Use Greek yogurt, which is particularly thick and creamy, or drain regular plain yogurt for 8 hours in the refrigerator in a cheesecloth-lined sieve.
Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 English (hothouse) cucumber
- Sea salt, to taste, plus 1 tsp.
- 1 or 2 garlic cloves
- 1 1/2 cups plain Greek-style yogurt
- 1 Tbs. extra-virgin olive oil
- 1 Tbs. fresh lemon juice
- 1 Tbs. red wine vinegar
- Freshly ground white pepper, to taste
- 1 Tbs. finely chopped fresh mint