5 Reviews

Excellent. I was looking to use up my yogurt from another recipe, which happened to be thick mediterranean. Since I didn't want to go to the store, I used lemon juice from a bottle (1 Tbsp). At first I thought it a bit acidic, but after seasoning with salt (I also don't use pepper) and letting the flavours meld, it was perfect. That would be about half the juice from a lemon, I think, so I did use less than the recipe.

The key to not having running dip is using the greek yogurt (or straining regular yogurt) and really getting the water out of the cucumber. I pressed it in a fine seive, then between paper towels and a kitchen towel on the outside.

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AmethystJean September 02, 2010

Yum! I was surprised that I had to use a whole juice of lemon for one cup of yoghurt, because I thought it may be a little watery. Even though it was watery the whole flavour really worked for us. However it is was tangy for my 6 year old, but I really like tangy foods. Served it with Chef Flower's Turkish Cypriot Fried Meatballs - Kibrisli Kofte /. Thank you so much Brittney_xo for posting your recipe.

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Chef floWer April 18, 2010

You'd be surprised at how hard it is to grate a cucumber! Be sure to let the cucumber drain well. In addition to draining the cucumber, I place it on paper towels and soaked up even more water. The recipe was easy to follow and it tasted like what I recall from Mediterranean restaurants. I used it as an accompaniment to a braised lamb dish - yummo!

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Cookin'Diva August 15, 2008

I love Tzataiki!!! This is very similar to how I've always made it. I use vinegar instead of the lemon juice though and eliminate the pepper. Very, very good!!! Thanks for posting this, Brittney!

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C. Taylor January 26, 2008
Easy Peasy Tzatziki