Taziki Recipe

Name: Albaraka Mediterranean Market and Grills Taziki Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 2 cups Greek yogurt (full-fat or 2%); 1 unit English cucumber; 2 units Garlic cloves, peeled; 2 tbs Extra-virgin olive oil; 1 tbs Fresh lemon juice; 2 tbs Fresh dill, finely chopped; 1 tbs Fresh mint, finely chopped (optional); 3 tsp Kosher salt; 1 tsp Black pepper, freshly ground; 1 tsp Red wine vinegar (optional, for brightness)

Inspired by Albaraka Mediterranean Market and Grill

Time1h 30m

Serves6

Yogurt - Cucumber Sauce or Dip

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Ingredients

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Tzatziki Sauce

2 cups Greek yogurt (full-fat or 2%)

1 unit English cucumber

2 units Garlic cloves, peeled

2 tbs Extra-virgin olive oil

1 tbs Fresh lemon juice

2 tbs Fresh dill, finely chopped

1 tbs Fresh mint, finely chopped (optional)

3 tsp Kosher salt

1 tsp Black pepper, freshly ground

1 tsp Red wine vinegar (optional, for brightness)

Method

Tzatziki Sauce

Prepare the cucumber

Trim the ends off the English cucumber. If the skin is waxy, peel half or all of it; otherwise leave the skin on for color. Grate the cucumber on the large holes of a box grater or pulse 2–3 times in a food processor until coarsely shredded.

Drain excess moisture

Place the grated cucumber in a fine-mesh sieve or clean kitchen towel. Sprinkle with 1/2 teaspoon of the salt and let sit for 5 minutes, then gather the towel (or press the sieve) and squeeze firmly to remove as much liquid as possible. Removing moisture prevents a watery tzatziki and concentrates flavor.

Mince the garlic

Finely mince the garlic cloves or grate them on a microplane to create a very small, even paste. If you prefer milder garlic flavor, smash and let sit for 10 minutes before using or use 1 clove instead of 2.

Combine main ingredients

In a medium mixing bowl, add the Greek yogurt, drained grated cucumber, minced garlic, chopped dill, and chopped mint (if using).

Season and emulsify

Add the remaining 2 1/2 teaspoons kosher salt, freshly ground black pepper, lemon juice, olive oil, and the optional red wine vinegar. Stir thoroughly with a spoon or rubber spatula until the mixture is smooth and evenly combined. Taste and adjust salt, lemon, or garlic to your preference.

Chill to develop flavor

Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 1 hour (ideally 2–3 hours) to let the flavors meld. Tzatziki often tastes better the next day. If pressed for time, a 20–30 minute chill still helps.

Finish and serve

Before serving, stir the tzatziki and drizzle a little extra-virgin olive oil over the top if desired. Taste and adjust seasoning with additional salt, lemon juice, or a pinch of sugar if the yogurt is tangy. Serve cold as a dip with pita, vegetables, or as a sauce for grilled meats.

Storage

Store leftover tzatziki in an airtight container in the refrigerator for up to 3–4 days. Stir before serving; some separation of liquid may occur—simply stir it back in or drain slightly depending on desired consistency.