Tzatziki Sauce for Tortillas
Submitted by bowbi
Thick, creamy tzatziki sauce with strained yogurt, grated cucumber, garlic, lemon juice, and olive oil. A cool, tangy Greek dip that works beautifully on wraps, tortillas, grilled meats, and pita.
YIELD
1 cupPREP
10 minCOOK
0 minREADY
8 hrsReal tzatziki starts with patience: strain the yogurt, drain the cucumber, and let time do the work for you.
Plain yogurt drains through cheesecloth for hours until it’s thick as cream cheese, then gets stirred with salted, grated English cucumber that’s been wrung dry of every last drop of water.
A touch of olive oil, fresh lemon juice, and minced garlic round it out into a cool, tangy sauce that’s refreshing enough to tame the spiciest grilled lamb or perk up a simple tortilla wrap.
This is the real deal, not the watery stuff you get at the store.
Kitchen Tips
- Drain the yogurt for at least 3 hours, but 24 hours gives you the thickest, creamiest result
- Salt the grated cucumber and let it drain for a full hour. Skipping this step means watery tzatziki
- Squeeze the drained cucumber in a clean towel to remove every bit of moisture
- Use English (seedless) cucumber for the best texture with no need to peel or seed
- Store in the fridge for up to 3 days. Give it a stir before serving since it may release a little liquid
Ingredients
Directions
Line sieve with double thickness of cheesecloth; set over bowl.
Add yogurt; refrigerate to drain for at least 3 hours or up to 24 hours or until reduced to about 1 cup.
Peel and grate English cucumber into another sieve; sprinkle with half of the salt.
Let drain for 1 hour.
In small bowl, stir together drained yogurt and English cucumber, remaining salt, oil, lemon juice, garlic and pepper.
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