Tzatziki sauce

Tzatziki Sauce

Recipe Categories

Mexican Recipes

Greek Recipes

Thai Recipes

German Recipes

Spanish Recipes

Irish Recipes

Puerto Rican Recipes

Cuban Recipes

Bulgarian Recipes


Tzatziki Sauce Recipe


1 kg. plain yogurt,
5-6 dill pickles, grated,
2 garlic cloves, crushed,
1 teaspoon chopped fresh dill,
1/4 cup crushed walnuts,
1 Tbsp. olive oil,
salt and freshly ground black pepper to taste.


For this recipe I recommend using the yogurt branded as Balkan yogurt. It is thicker and smoother, and has higher fat content. Also, a Middle Eastern product called Labneh cheese can be used. Labneh is basically a strained yogurt.

Pour the yogurt in a handkerchief and tie the ends to your kitchen sink or hang it over your bath tub to drain most of the water, for about 1 hour. When the yogurt has the desired consistency transfer it in a bowl and add the rest of the ingredients. Whisk everything together until smooth and season to taste. Cover the tzatziki and refrigerate it for an hour before serving. Serve as it is, or in a pita wrap with gyros or souvlaki. Tip: You can add a little sour cream in the tzatziki if desired. The tzatziki sauce sold in stores is made almost entirely with sour cream, but as you can expect, this is not the original Greek tzatziki.

Tzatziki is a Greek appetizer salad, also used as a condiment for souvlaki and gyros. It is very popular in Bulgaria and Turkey as well. In those three Balkan countries tzatziki is made of strained yogurt, while the tzatziki found in American stores is usually made of sour cream. In Bulgaria the tzatziki sauce is known as salad "Snow White".

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

Home Page | Contact | Comments | Food Articles | Pictures

Tzatziki Sauce Recipe | Copyright ©