Great recipe. I used the exact ingredients, but have some comments that could help improve the quality of the texture. (These suggestions came from the owner of a local mid-east restaurant, who offers tzatziki on her menu). Instead of grating the cucumber after seeding it, simply cut into smaller pieces. Gratiing it necessitates the draining / pressing out of the water that accumulates (otherwise the yoghurt is watery). Also, the recipe doesn't specify the type of yoghurt, and most tzatziki recipes include the time-consuming step of straining the yoghurt in order to thicken it. However, I used plain Greek yoghurt (now easily obtained at local grocery stores -- in my case Albertsons), which is already thick and the perfect degree of tanginess. One more comment about the garlic: I bought peeled whole garlic cloves, and realized they were probably 25% larger than cloves on a typical garlic clump that I usually buy from the store. Thus, my family and I thought the recipe was slightly too garlicy. It is of course a matter of taste, too, but in the future I'd adjust the quantity of garlic accordingly. Overall, it was delicious. Our family (including children aged 8 and 10) love dipping it up with pita bread and eating it that way -- the same way I enjoyed it as a child.
Was this review helpful?
0 users found this review helpful
Great recipe. I used the exact ingredients, but have some comments that could help improve...