Description
This classic Tzatziki recipe features creamy Greek yogurt blended with fresh Persian cucumbers, aromatic garlic, vibrant mint, and zesty lemon juice, seasoned with sea salt and a mild kick from Aleppo and black pepper. Perfect as a refreshing dip, sauce, or accompaniment to Mediterranean dishes.
Ingredients
Scale
Ingredients
- 2 cups Greek yogurt
- 2 small Persian cucumbers, diced
- 1 garlic clove, finely minced or grated
- 3 tablespoons finely chopped fresh mint
- 3 tablespoons lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon Aleppo pepper
- 1/4 teaspoon ground black pepper
Instructions
- Combine Ingredients: In a mixing bowl, add the Greek yogurt, diced Persian cucumbers, finely minced or grated garlic, chopped fresh mint, lemon juice, sea salt, Aleppo pepper, and ground black pepper. Stir thoroughly to blend all the flavors evenly.
- Serve or Store: You can serve the tzatziki immediately as a fresh and cool dip or sauce. Alternatively, refrigerate it for up to 5 days to allow flavors to meld and enjoy later.
Notes
- Use Persian cucumbers as they have fewer seeds and thinner skin for better texture and flavor.
- For a thicker tzatziki, strain the Greek yogurt or cucumbers to remove excess water before mixing.
- Aleppo pepper adds mild heat and a fruity flavor; substitute with mild chili flakes if unavailable.
- Store in an airtight container and keep refrigerated.
- Tzatziki pairs well with grilled meats, pita bread, or as a fresh salad dressing.
