Large Tatziki Recipe
Lebanese yogurt, cucumber, garlic, mint. (16-20 Servings)
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Ingredients
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Yogurt Base
Vegetables
Flavoring
Method
Preparation
- 1
Prepare the Cucumber
Wash and peel the cucumbers. Grate them using a box grater or a food processor. Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out the excess moisture to prevent the tzatziki from becoming watery.
- 2
Mince the Garlic
Peel and finely mince the garlic cloves. You can use a garlic press for a finer consistency if desired.
- 3
Chop the Mint
Wash the fresh mint leaves, pat them dry with a paper towel, then finely chop them.
Mixing
- 4
Combine Ingredients
In a large mixing bowl, add the Lebanese yogurt, grated cucumber, minced garlic, chopped mint, olive oil, salt, and black pepper.
- 5
Mix Well
Using a spatula or wooden spoon, mix all the ingredients together until well combined. Ensure that the cucumber, garlic, and mint are evenly distributed throughout the yogurt.
Chill and Serve
- 6
Chill the Tatziki
Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld together.
- 7
Serve
Stir the tatziki well before serving. Serve it as a dip alongside pita bread, fresh vegetables, or as a sauce for grilled meats.