Tzatziki Recipe

Name: Fenix Restaurant and Bar, Manchesters TZATZIKI Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 cups Greek yoghurt (full fat); 1 cup Cucumber (English or Lebanese), peeled and grated; 2 tsp Garlic cloves, finely grated or minced; 2 tbs Extra-virgin olive oil; 1 tbs Fresh lemon juice; 1 tsp White wine vinegar; 2 tbs Fresh mint leaves, finely chopped; 1 tsp Dill (optional), finely chopped; 1 tsp Sea salt; 1 tsp Black pepper, freshly ground; 1 tsp Extra-virgin olive oil (for drizzling); 2 sprigs Fresh mint sprigs; 0.25 tsp Smoked paprika or Aleppo pepper (optional)

Inspired by Fenix Restaurant and Bar, Manchester

Time50m

Serves4

GREEK YOGHURT, MINT AND CUCUMBER.

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Ingredients

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Tzatziki Base

2 cups Greek yoghurt (full fat)

1 cup Cucumber (English or Lebanese), peeled and grated

2 tsp Garlic cloves, finely grated or minced

2 tbs Extra-virgin olive oil

1 tbs Fresh lemon juice

1 tsp White wine vinegar

2 tbs Fresh mint leaves, finely chopped

1 tsp Dill (optional), finely chopped

1 tsp Sea salt

1 tsp Black pepper, freshly ground

Optional garnish & serving

1 tsp Extra-virgin olive oil (for drizzling)

2 sprigs Fresh mint sprigs

1/4 tsp Smoked paprika or Aleppo pepper (optional)

Method

Prepare cucumber

Wash the cucumber, peel if desired (peeling removes some bitterness and gives a smoother texture). Grate the cucumber on the coarse side of a box grater.

Place the grated cucumber in a fine-mesh sieve or clean kitchen towel. Sprinkle with a pinch (about 1/4 tsp) of salt and let sit 5–10 minutes to draw out excess water. Press or squeeze firmly to remove as much liquid as possible. This step prevents watery tzatziki.

Mix base

In a medium mixing bowl, combine the Greek yoghurt, finely grated/minced garlic, lemon juice, white wine vinegar and 2 tablespoons olive oil. Stir until smooth and slightly glossy.

Fold the well-drained grated cucumber into the yoghurt mixture until evenly distributed.

Add the chopped fresh mint and dill (if using). Season with 1 tsp sea salt and 1 tsp freshly ground black pepper, taste, and adjust seasoning — add more salt, lemon juice, or garlic as preferred.

Rest & finish

Cover the bowl and refrigerate the tzatziki for at least 30 minutes, ideally 1–2 hours, to allow flavors to meld. This also chills the dip for serving.

Serve

Before serving, give the tzatziki a quick stir. Spoon into a serving bowl, create a shallow well in the center, drizzle about 1 tsp extra-virgin olive oil over the top, sprinkle a pinch of smoked paprika or Aleppo pepper if using, and garnish with mint sprigs.