Reviewed: Feb. 4, 2012

Grated the cucumber as others suggested and substituted a tablespoon of chopped red onion for the shallot. We loved it with the "Middle Eastern Rice with Black Beans" on this site.

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Reviewer:

Dranoel

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Dec. 11, 2011

I personally think there was way too much dill. But there's lots of great flavor!

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Reviewer:

yummychocolate28

Cooking Level: Intermediate

Living In: Detroit, Michigan, USA

Reviewed: Aug. 23, 2011

I did vary a little but it's pretty yummy!!!

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Reviewer:

AngelicDagger

Reviewed: Jun. 27, 2011

My persian friends this recipe is spot-on. However, beware of portions. IT IS HUGE!!

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Reviewer:

OrsolyaD

Cooking Level: Expert

Living In: Los Angeles, California, USA

Reviewed: Apr. 5, 2011

Absolutely gorgeous! I ate mine with celery sticks for a light snack but would definitely serve it with lamb or spicy chicken and rice. I didn't have any shallots so I used a half a tablespoon of dried onion flakes instead, and chilled it overnight. I also used 2% fat plain yogurt from Sainsbury's. I am going to serve this with the brisket during Passover for a real Middle Eastern meal.

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Reviewer:

missus wife

Cooking Level: Expert

Home Town: San Rafael, California, USA

Living In: London, Greater London, England, U.K.

Reviewed: Jan. 21, 2011

Made this for my Persian in-laws. It was a success!

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Reviewer:

JodiS

Cooking Level: Intermediate

Home Town: Rainier, Oregon, USA

Reviewed: Dec. 16, 2010

YUMMY! my only suggestion is to use a shredder and shred the cucumbers instead of cubing them. it's a little too chunky with the cucumbers cubed. but otherwise great!!

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Reviewer:

caleegirl

Reviewed: Aug. 10, 2010

Terrific made with greek-style yogurt.

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Reviewer:

Chris

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Alexandria, Virginia, USA

Reviewed: Jul. 5, 2010

I added a little honey and lemon - it's great!

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Reviewer:

Laurie A

Cooking Level: Expert

Home Town: Muskegon, Michigan, USA

Living In: Calabasas, California, USA

Reviewed: Oct. 30, 2009

I feel the recipe calls for too much cucumber. Also, I guess I have to thank this recipe for teaching me that Im not a fan of dillweed. I never tried it but now I know. I prefer another tzatziki recipe thats simpler; it is mostly yogurt, garlic, salt. No offense, just not my taste.

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