Cucumber Tzatziki

Thick strained yogurt loosened with grated cucumber, garlic, and a bright hit of lemon and dill.

  • Serves6
  • Prep20 min
QR code linking to https://livingharvestgardens.com/recipes/cucumber-tzatziki/
View online

Ingredients

  • 2 cups cucumbers, grated
  • 2 cups strained Greek yogurt
  • 2 cloves garlic, minced
  • 2 tbsp fresh dill, chopped
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tsp salt

Method

  1. Grate the whole cucumbers on the coarse side of a box grater, skin and all.
  2. Toss the gratings with the salt and let them drain in a sieve for fifteen minutes.
  3. Press the cucumber hard against the sieve to wring out as much water as you can.
  4. Stir the drained cucumber into the yogurt along with the garlic, dill, and lemon juice.
  5. Drizzle in the olive oil and fold until the sauce is thick and creamy.
  6. Chill for half an hour to let the flavors settle before serving.
Because Jibai Shimoshirazu holds so few seeds, you can grate it straight in without scooping out the watery center first. The tender skin melts into the yogurt rather than leaving tough green flecks behind. What you get is a clean, thick tzatziki carried by the cucumber’s sweet crunch.