Name: The Divan restaurants Tzatziki Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 2 cups plain full-fat Greek yogurt; 1 whole English cucumber (or Persian cucumber), peeled and seeded; 2 cloves garlic cloves, minced; 2 tbs extra-virgin olive oil; 1 tbs fresh lemon juice; 2 tbs fresh dill, finely chopped; 1 tbs fresh mint, finely chopped (optional); 1 tsp salt; 0.25 tsp freshly ground black pepper; 1 tbs extra-virgin olive oil (for drizzling); 2 sprigs fresh dill sprig or mint leaf (for garnish); 1 whole lemon wedge (optional, for serving)

Method

Prepare the Cucumber

Peel

Peel the cucumber with a vegetable peeler. If the skin is thin (Persian cucumber), you can leave it on if you prefer more texture.

Seed

Cut the cucumber in half lengthwise and use a spoon to scoop out the seeds. This prevents excess water in the tzatziki.

Dice or Grate

Finely dice the seeded cucumber into small uniform pieces (about 1/8–1/4 inch). Alternatively, grate the cucumber on the large holes of a box grater for a creamier texture.

Drain Excess Water

Place the diced or grated cucumber into a fine-mesh sieve or clean kitchen towel. Sprinkle with 1/4 tsp of the salt, toss, then press or squeeze to remove as much liquid as possible (about 5 minutes). This step keeps the tzatziki from becoming watery.

Make the Yogurt Mixture

Combine Base Ingredients

In a medium bowl, add the Greek yogurt, minced garlic, 1 tbs lemon juice, 2 tbs olive oil, chopped dill, chopped mint (if using), remaining 3/4 tsp salt, and 1/4 tsp black pepper.

Season

Stir the mixture until smooth and the garlic and herbs are evenly distributed. Taste and adjust seasoning: add more salt, lemon, or pepper as needed.

Assemble and Chill

Fold Cucumber Into Yogurt

Fold the thoroughly drained cucumber into the yogurt mixture until distributed evenly. If you prefer a chunkier tzatziki, fold gently to preserve the cucumber pieces; for a smoother result, mash slightly as you fold.

Chill

Cover the bowl with plastic wrap or transfer to an airtight container and chill in the refrigerator for at least 1 hour (ideally 2–4 hours) to allow flavors to meld. Chilling also helps thicken the mixture.

Finish and Serve

Garnish

Before serving, give the tzatziki a final stir. Transfer to a serving bowl, make a shallow well on top with the back of a spoon, and drizzle 1 tbs extra-virgin olive oil over the surface. Garnish with a dill sprig or mint leaf and serve with a lemon wedge on the side.

Serve & Store

Serve chilled as a cold starter or dip with pita bread, raw vegetables, grilled meats, or as part of a mezze platter. Store leftovers in an airtight container in the refrigerator for up to 3 days.