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Homemade Greek Tzatziki Sauce

Add a Mediterranean touch to dinner with family or friends! I've loved this sauce ever since a trip to Greece — for its fresh, zesty flavor, and for how easy it is to make. It's perfect with vegetable, meat, and fish dishes, or as an appetizer on its own.

anvaraAuthor avatar
Recipe author
Zaziki homemade Greek sauce
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 18 % 3 g
Fats 59 % 10 g
Carbohydrates 24 % 4 g
124 kcal
GI: 50 / 50 / 0
    1. Wash the cucumber and grate it. If you want a thick sauce in the end, you can drain the juice from the bowl of grated cucumber. 2. Peel the garlic cloves and grate them too, adding them to the cucumber purée. 3. Finely chop the dill and mix it with the cucumber and garlic. 4. Add the olive oil to the mixture. 5. Pour in the clabbered milk, add pepper and salt, and mix everything well. 6. Refrigerate the sauce for half an hour, after which the tzatziki can be transferred to a serving dish and brought to the table. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Fresh cucumbers - 15  kcal/100g
  • Acidophilus milk 3.2% fat - 58  kcal/100g
  • Rastishka - 122  kcal/100g
  • Danone drinking yogurt - 76  kcal/100g
  • Agusha drinking yogurt - 87  kcal/100g
  • Actimel plain - 83  kcal/100g
  • Danone yogurt 2.2% fat - 96  kcal/100g
  • Mazhetel - 48  kcal/100g
  • Ehrmann full-fat yogurt - 152  kcal/100g
  • Yogurt 3.5% fat - 68  kcal/100g
  • Plain yogurt 1.5% fat - 48  kcal/100g
  • Fat-free milk yogurt - 38  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Fresh dill - 38  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g

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