Tzatziki | Gluten Free, Low FODMAP

This classic yoghurt and cucumber sauce is so easy to make, and a great way to use up an abundance of cucumbers from the garden.

Tzatziki (Cucumber Yoghurt Sauce)


About 2 cups



  1. Finely grate cucumber, down to the seed section (discard the seed section). (You can leave the skin on, but can always peel it off if you prefer).
  2. Finely chop preserved lemon, if using
  3. Add both to bowl with yoghurt, garlic oil, herbs and salt. Stir to combine.
  4. Serve with fritters, kofte, carrot sticks, or as a dressing on salad
  5. Can be kept in fridge for a day or two


  • You can drain your yoghurt of excess whey before making the tzatziki, to make a labna style of thicker yoghurt, by putting a lining of cheesecloth into a sieve, over top of a bowl or jug (to catch the whey as it drips). Put the yoghurt in the cheesecloth, for a few hours or overnight.
  • Some people also salt their cucumber, then squeeze it, to remove excess moisture, making a thicker tzatziki


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