Radish tzatziki from Cook Like a Pro: Recipes and Tips for Home Cooks (page 116) by Ina Garten

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on July 22, 2020

    T is a big fan of cucumber tzatziki...me, not so much BUT we both loved this radish version. I did use fresh parsley in place of mint and served it with Ina’s cast iron pan of pork souvlaki and freshly made naan. Absolutely a new favorite.

  • anya_sf on January 24, 2019

    Half the recipe and there was just barely enough for the souvlaki (made with 1.5 lbs pork instead of 2). Make the full amount if you like a lot of sauce. Made 6 hours ahead. The tzatziki had a definite bite from the radish and I didn't love it plain, but it was perfect with the souvlaki.

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