Tzatziki from The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day (page 19) by America's Test Kitchen Editors

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Notes about this recipe

  • Aggie92 on May 20, 2024

    Yum! Only made 1/2 a batch. Used dill instead of mint and took a cue from other recipes and added a couple of squeezes of lemon juice. Although this recipe does not call for you to squeeze the water out of the cucumber, please do so. Makes the tzatziki nice and thick and keeps the leftovers from getting runny.

  • MariaSwe on January 23, 2022

    This is how I usually make tzatziki, except I never peel and deseed. The peel adds texture and flavour in my opinion and I'm too lazy to deseed. We love tzatziki and make it often.

  • Larkspur on March 05, 2019

    This was a hit with my family.

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