Tzatziki from The Olive and the Caper: Adventures in Greek Cooking by Susanna Hoffman

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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

  • mamacrumbcake on January 21, 2024

    Outstanding! Really super delicious tzatziki.

  • TrishaCP on July 26, 2015

    This is probably the best tzatziki that I have made flavor-wise. I didn't do a good job with squeezing the water from the cucumber, so it could have been thicker. Next time I will probably just use Greek yogurt and not fuss with the cucumber. My version just used mint (since that is what I had) and it was lovely.

  • L.Nightshade on August 01, 2012

    I had leftover Beef Kapama from the other night, and decided to use it in Greek-ish tacos. I made the tzatziki to accompany, with several other taco additions. I made approximately a half recipe. It's hard to tell what a "small cucumber" is; I used half of an English cucumbet, and a combination of mint and dill. I thought this was delicious; I had some difficulty not just eating it all with a spoon! Without a doubt one of the best tzatzikis I have eaten. I enjoyed the process also, I did the salt and garlic, and then the herbs, with a mezzaluna, which I found much more rewarding than any kind of electric chopper or processor (which I am prone to rely upon)!

  • Delys77 on March 30, 2012

    Tzatziki Pg. 465 This makes a lovely thick sauce for dipping or topping meats such as kebabs. Really nice flavour and I love her technique of mining the garlic with the salt. I added a bit of pepper, a bit more salt, and a bit more acid. Tasty!

  • Breadcrumbs on March 25, 2012

    p. 465 – This is my absolute favourite Tzatziki recipe. Ingredients are all fairly standard however the acid in this version is red wine vinegar instead of the usual (or at least in my case) lemon juice. I have to say we loved this version, maybe even more than my usual version and the ones in AMFT and Arabesque. It was very good and perhaps a little more mellow. Somehow the vinegar served to take a bit of the bite out of this dish. Really great. I’m making it again tomorrow as we ran out of this version and still have appetizers to serve!!

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