Peel the cucumber and cut in half lengthwise. Scoop out the seeds and
discard. Finely chop the cucumber, toss with the salt and set aside in
a strainer for at least one hour to draw off the excess liquid.
Squeeze out, or the sauce will be too watery.
Beat garlic, olive oil and yoghurt together until thick and creamy. Add
lemon juice, mint or dill and salt to taste. Add cucumber, and
refrigerate until needed.
Originally Submitted
10/3/2011
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