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 cup plain Lactose Free yoghurt
- 1 Lebanese Cucumber, or 2 to 3 Mini White Cucumbers (about 1 cup once finely grated, skin on but not seed section)
- 1 tsp Garlic Infused Extra Virgin Olive Oil
- 1 piece of salt preserved lemon (1/8 piece of lemon, or about 1 to 1 1/2 tbsp once finely chopped) or 1 tsp Lemon Infused Extra Virgin Olive Oil
- 1 tbsp finely chopped dill or mint (or combination)
- 1/4 tsp fine salt
- 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).
- Finely chop preserved lemon, if using
- Add both to bowl with yoghurt, garlic oil, herbs and salt. Stir to combine.
- Serve with fritters, kofte, carrot sticks, or as a dressing on salad
- 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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