How To Make Cucumber Tzatziki Sauce?

Tzatziki! Tsaht-ZEE-kee! Alternatively referred to as the yogurt and cucumber sauce you enjoy at Greek restaurants but are concerned about pronouncing correctly (hear the correct pronunciation here).

Simple ingredients for tzatziki are yogurt, drained cucumber, olive oil, fresh herbs (often mint or dill), garlic, lemon juice, salt, and lemon juice. It is a cooling sauce, dip, or spread.

Last fall, I visited Greece and had tzatziki in every restaurant. I mean it. Tzatziki was delicious with every meal, even breakfast. This dish tastes just like traditional tzatziki.

Tzatziki is a dish that I tend to identify with Greek cuisine, but it is served throughout the Mediterranean and Middle East, occasionally going by different names or taking somewhat different forms.

While grilled meats and gyros are frequently served with tzatziki, I can’t think of a grilled or roasted vegetable that it wouldn’t go well with. Tzatziki is another option for your upcoming appetizer spread. Make some now, please!

What distinguishes cucumber raita from tzatziki?

Because both raita and tzatziki are side dishes with a yogurt basis, they are frequently compared to one another and mistaken. Here are some fundamental variations between the two:

  • 1. Tzatziki is a Greek sauce, whereas raita is an Indian side dish. Both are consumed as dips or as a side to a main course.
  • 2. They differ in their consistency. Tzatziki is made using thicker Greek yogurt, while raita is made with plain yogurt. Tzatziki has a thicker consistency than raita.
  • 3. They are put to various uses. The dish raita is more adaptable and has a variety of recipes. Most frequently, yogurt, cucumbers, garlic, kosher salt, oil, and lemon juice are combined to make tzatziki.

What is Tzatziki?

Tzatziki made from scratch is amazing! Tzatziki is a yogurt sauce containing cucumbers, garlic, salt, lemon juice, and dill if you’ve never tried it or heard of it. In Greece, where it is smeared on top of practically everything, it is incredibly popular. You can serve it as a dip for a main meal along with some skewered poultry, vegetables, fish, or pork, or you can serve it with crudits or pita as an appetizer or snack. It is zesty and vibrant, making it ideal for summer.

Tzatziki is another dish that you can prepare on a regular basis and keep on hand for lunch and dinner. As I use it in so many recipes, you’ll see it frequently on WGC. Additionally, it is the ideal nutritious snack. Make some tzatziki, get some Persian cucumbers, and you’re good to go.

Here are some frequently asked questions about tzatziki that I receive:

How is Tzatziki made?

Making tzatziki is quite easy. All you need are Persian cucumbers, Greek yogurt, lemon, garlic, and dill. Cucumbers should be diced, lemons should be juiced, garlic and dill should be chopped, and greek yogurt should be combined with everything. The recipe card below contains the specific step-by-step directions and measurements.

Is tzatziki from Greece healthy?

Tzatziki is a nutritious dip that is great with fresh vegetables or as a sauce with tasty foods like falafel or Greek meatballs. It contains protein, calcium, and vitamins and is created with only fresh, healthy ingredients that are minimal in calories and fat.

These factors combine to make this tasty sauce ideal for weight loss when consumed as a part of a nutritious, balanced diet.

Is tahini a component in tzatziki sauce?

Our favorite healthy cucumber yogurt sauce is tzatziki. It just takes about five minutes to whip together, is light and refreshing, and has a ton of uses.

What is tzatziki?

Tzatziki is a popular Middle Eastern and Mediterranean cucumber yogurt dip or sauce. Yogurt (thick Greek yogurt, of course! ), olive oil, an acid (such vinegar or lemon juice), salt, and herbs are the ingredients used in traditional recipes. It has numerous uses and is light and fresh.

You’d be shocked at how frequently I hear people mispronounce tzatziki! I understand that the spelling doesn’t really correspond to the pronunciation for those of us who speak native English.

This is how you say it, then:

I.P.A. : /tsatsiki/

The international phonetic alphabet is known as IPA. However, if the IPA guide does not clarify how to say it, I would sound it out as follows:


Tzatziki vs Tahini: Are they the same?

They are not, though, While tzatziki and tahini are both often used sauces at your neighborhood gyro shop, they are very different. As we mentioned earlier, tzatziki is a cucumber-yogurt sauce.

Tahini is a paste produced from mashed sesame seeds that resembles peanut butter in substance. You may be used to receiving tahini delivered with your falafel or gyro as a standalone sauce, or it may occasionally be combined with herbs, garlic, and lemon juice.

However, tahini is frequently utilized in hummus (try our recipe for Roasted Red Pepper Hummus!). and sweets regularly use it! Halva is one of the more popular ones. Our Dark Chocolate Pistachio Tahini Cookies are incredible, so if you have some tahini on hand, you must try them.

Is tzatziki sauce healthy?

Yes! Tzatziki sauce is incredibly nutritious, produced with just a few super fresh ingredients, and it has a naturally low calorie count. In the event that you choose a low-fat or fat-free yogurt, the Greek yogurt might be low in fat and rich in protein.

Additionally low-carb/keto friendly is tzatziki! Even though plain Greek yogurt is already relatively low in carbohydrates, you might replace sour cream to reduce its carbohydrate content even further.

What to eat with tzatziki:

Tzatziki is incredibly adaptable. It’s wonderful with plain old potato chips, fresh pita, or both! I enjoy eating it with these things! Try spreading it on your salads, gyros, or sandwiches!

How to make tzatziki

I’m not kidding when I say that you can prepare tzatziki sauce in under 5 minutes! Plain Greek yogurt serves as the foundation for the dish. Even while I usually use low-fat yogurt, full-fat yogurt will result in a much richer sauce. However, I guarantee that a non-fat yogurt won’t significantly alter the flavor!

You’ll also add some freshly chopped dill, freshly squeezed lemon juice, minced garlic, sliced cucumber, and a tiny bit of olive oil to make it rich and smooth. Fresh. Easy. Done!

Okay, so this is a crucial action! Cucumber preparation begins with removing the seeds from the center, followed by grating the cucumber. The cucumber should be squeezed as dry as you can after grating it before being added to your yogurt.

I accomplish this by placing my shredded cucumber inside several layers of paper towels (you could also use a dish towel) and squeezing. If you omit this step, your cucumbers will start releasing water into your tzatziki and you’ll end up with a very runny sauce because cucumbers hold a lot of water.

Fresh herbs always win out over dried ones in my book! Fresh dill would really make this tzatziki pop, especially in a dish like this! However, I completely appreciate that not everyone has access to fresh herbs, or perhaps you forgot about them at the grocery store.

So, yes! Of course, dried dill can be used in place of fresh dill. If you’re using dried dill in place of the about 1 tablespoon of chopped fresh dill called for in this recipe, use approximately 1-1 1/2 teaspoons.

Can you freeze tzatziki sauce?

You can technically freeze it, but that isn’t the best solution. Don’t anticipate tzatziki to taste exactly the same as when it was freshly produced because it contains so many fresh ingredients! When the cucumbers are defrosted from freezing, they will undoubtedly become a little mushy, and the yogurt may get slightly curdled, depending on how the yogurt and lemon juice interacted. Therefore, do yourself a favor and simply prepare a new batch!

Must I get rid of the cucumber seeds?

The cucumber belongs to the vegetable family known as the curcubit, or gourd, which also contains melons and squashes. Cucumbers come in a variety of shapes and sizes, but the ones we typically see are long, straight, and green. Some are bent and lengthy. Some are striped, white, or yellow. Cucumbers for pickling come in smaller sizes. Despite their name, they can be used to make pickles and in the same ways as other varieties of cucumbers. Vitamins K and C, as well as a number of minerals, including potassium, are all present in cucumbers.


Cucumbers should be cleaned, dried with a towel, and kept in the fridge in a plastic bag. They must endure for roughly a week. The cucumbers might last a little bit longer if you wrap them in a paper or linen towel before placing them in the bag.

If you intend to eat a cucumber raw, it is typically not essential to peel it or remove the seeds. Remove the cucumber’s skin using a vegetable peeler or a sharp knife if it has been waxed (to make it seem shiny) or if you intend to cook the cucumber. Large cucumbers might contain tough seeds. By halving the cucumber lengthwise, you can access the seeds and scoop them out with a spoon.

Depending on the requirements of your recipe, cut your cucumber into spears, slices, or cubes.

  • Make a cucumber sandwich with cheese or butter and sliced cucumbers.
  • Replace the lettuce in any sandwich with thinly sliced cucumbers.
  • Snack on cucumber spears or slices with a dip or on their own.
  • Make a salad with diced onion and cucumbers that has been dressed with vinegar or lemon juice.
  • To any salad, add chopped or sliced cucumbers.
  • Make a cool beverage by adding a few cucumber slices to a glass of ice water.

How do you get the water from a cucumber?

Have you ever seen a cucumber that was recently frozen defrost? It’s not appealing. In essence, it dissolves into water and resembles green mush. Almost everything in the home that my family has in Vanuatu, which is a blessing, is either frozen or refrigerated. Within 30 minutes, everything becomes stale due to the heat and humidity.

By freezing the shredded papaya we use as a substitute for lettuce and reducing food waste in our island house. Cucumber can be used in a similar manner.

  • First, be sure to completely peel the cucumber. Keep the seeds in; they are nutrient-dense, and discarding them would be a waste.
  • Slice your cucumber into 3 cm slices after peeling (for easy julienne size)
  • Slice your cucumbers into tiny, crisp strips using julienne.
  • To remove any water, place the cucumber in a fine sieve and push down hard. 30 minutes should pass after adding 2 teaspoons of salt.
  • Depending on how much water is released, blot it dry with a towel or press forcefully once more to remove the moisture.
  • To store for later, place in reusable freezer containers.

Take them out and reuse them in stir fries or boil them down to make soup when you are ready to use them. Although the cucumber may not rehydrate properly because the salt draws all of the water out of it, all of the nutrients are still present, so nothing will be lost.

Not persuaded? See Jamie Oliver’s recipe for Tzatziki with dehydrated cucumbers. For the making of the dip, jump to 5:00!

What is the best way to squeeze the liquid from a grated cucumber?

Slices of cucumber are arranged in a layer at the bottom of a colander, and salt is liberally sprinkled on top.

Over the initial layer of cucumbers, add a second layer and salt it. Layer the cucumbers once more until they are all salted.

Set the colander over a dish to capture any liquid as the cucumbers sit for an hour, or place it in your kitchen sink.

After gently wiping the extra salt from the slices with a clean paper towel, finish making your salad.


  • Osmosis: When salt is added to cucumber slices, a process known as osmosis pulls out the excess moisture in the vegetable. The salt gradually absorbs the cucumber’s water. A somewhat drier cucumber is what’s left, but your salad won’t be ruined.
  • Time: Some people believe that draining salted cucumbers only takes 20 to 30 minutes, but I prefer the dryness that one hour provides. It’s hard to go overboard. German-style cucumber salads are made by certain chefs in the Midwest by salting the cucumber slices, layering them between paper towels, and letting them drain for up to two days.
  • Texture: The additional water in the cucumbers may curdle if you’re using a dairy- or mayonnaise-based dressing. Nobody desires that. Salted cucumbers don’t dilute the flavor of the vinaigrette when you’re making a vinaigrette for a cucumber salad, so every bite is tasty.

What is raita made of cucumbers served with?

With curries, veggie dishes, naan or other breads, raita is a delicious accompaniment. I enjoy it in tacos, rice dishes, and sandwiches. Some raita is actually intended to be a salad rather than a dipping sauce. In this instance, eat more fruits and vegetables while consuming less yogurt.

Is raita with cucumbers healthy?

Due to the water and nutritional fiber in cucumber raita, constipation is avoided. Cucumber also aids in controlling blood pressure because it is a natural supply of potassium, magnesium, and fiber.

Which type of yogurt do you use when making Indian food?

Yogurt and salt are the two key components that make up the base. The toppings and seasonings you use are adaptable (and you can find several in the variations below). My standard raita recipe calls for onions, green chilies, cumin, and cilantro.

Since I have a severe cucumber allergy, many traditional raita recipes do not call for them. If you have read my biography, you are aware of this. And I’d never post a recipe here that I don’t prepare or consume myself. Cucumbers are not included in the recipe, but feel free to include them!

Top tips for raita ingredients

  • Avoid Greek yogurt and only use plain yogurt. Indian yogurt (dahi) is unflavored and less “solid” than Greek yogurt. If you only have Greek yogurt on hand, combine it with 1/3 cup of water for every 3 cups of Greek yogurt to achieve the ideal consistency.
  • First, chill the yogurt. This is supposed to be a refreshing yogurt topping. Therefore, I advise chilling your yogurt and adding any additional fresh herbs just before serving.
  • To your taste, salt! In theory, raita can be either savory or sweet. However, the base nearly always contains a small quantity of salt; my recipe calls for only a quarter teaspoon per three cups of yogurt. You can change the amount to your liking (also depending on whether you want a sweet or savory version)
  • Finish with an optional tadka. In my mother’s recipe, green chili peppers and mustard seeds are put on top after being toasted in ghee. If you feel up to it, I encourage you to try this tadka (or tempering) out.