Use this simple but delicious dish as a dip with pita triangles, as a salad served on lettuce leaves, or as a cooling side course for grilled meats and spicy foods such as curry.


2 medium-size cucumbers
2 cups yogurt
4 cloves garlic, minced
1/2 teaspoon salt
2 tablespoons minced fresh parsley


Peel the cucumbers and slice in half lengthwise. With a spoon, scoop out the seeds and discard. Grate the cucumber coarsely and place in a medium-size bowl. Stir in yogurt, garlic, and salt. Garnish with parsley. Chill at least 30 minutes and serve.

Cooking & Recipes


about 3 cups

Preparation Method


Add new comment

Lightly salt the cucumbers

Lightly salt the cucumbers and let drain for about 30-45 minutes in a collander for a creamier, less watery Tzadziki

If you have time - drain the

If you have time - drain the yogurt for two hours or so by placing it in a fine strainer, over a couple of coffee filters, or on cheese cloth. This makes it much richer and less watery. Or if you have a specialty shop - use greek yogurt instead!

Serve this with fried green

Serve this with fried green tomatoes, it makes a great combo:-)