Reviewed: Nov. 1, 2009

LOVED THIS!

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my2girls

Cooking Level: Intermediate

Home Town: Kearney, Nebraska, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Oct. 6, 2009

I follow a recipe found in NYT. They called it cucumber salad. Drain 2 cups whole milk yogurt. I use a coffee filter and strainer. Grate three persian pickles and place over strainer and cover with salt for about one hour. Rinse and combine with 1/2 cup walnuts, 2 tbsp olive oil and two garlic cloves. Refrigerate for several hours. I found this to be pretty tasty.

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Owen

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Reviewed: Sep. 28, 2009

This is excellent. I took the advice of another review and drained my yogurt overnight in cheesecloth. I put all ingredients in my food processor and just pulsed it a few times to keep the cucumber a little chunky. I used fat free yogurt and think it would be better with a LF or regular yogurt. I think next time I'll try the greek yogurt as someone else recommended.

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rrmarlnee

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Reviewed: Sep. 26, 2009

DRAIN CUCUMBERS AND YOGURT!! Very important to do this! I don't know why it is not on the actual recipe. Otherwise it is like water!

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Jenny

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Sep. 22, 2009

Fantastic!! Must use greek yogurt. Adds that missing tang. Great with fresh veggies.

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Mrs.M

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Reviewed: Sep. 20, 2009

I was very disappointed with this recipe because it was still too watery and I even drained the yogurt overnight and salted and drained the cucumbers for about 3 hours. I didn't like the consistency of it either. I will not be making this again.

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love 2 cook

Cooking Level: Intermediate

Home Town: Salem, Ohio, USA

Living In: Cuyahoga Falls, Ohio, USA

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Reviewed: Sep. 8, 2009

I loved this recipe with a couple small changes, I didn't add the olive oil, and I didn't mix it in a food processor. I did drain the yogurt and salted the cucumbers with some garlic salt while they drained. I've dipped everything in this sauce the past few days, SO tasty!

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Jamie

Cooking Level: Intermediate

Living In: Reno, Nevada, USA

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Reviewed: Sep. 7, 2009

I followed recipe exactly, and thought it was good, but missing something. I saw another another recipes on this site that added white vinegar, so I added just a little of that and mixed in some sour cream. I will be making this again, with those two additions.

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pikermcj

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Reviewed: Sep. 4, 2009

Considering I've never made this or ATE it before, I had to make this according to what my husband says it tastes like. LOL I sorta integrated a couple recipes from here, but this was the one I followed. I didn't use FRESH dill, I used an english cucumber & I sub'd sour cream. My husband likes it but says it's missing some "tang". We'll figure it out, but this is a good beginning recipe and was excellent on our gyro/steak flatbread sandwiches!

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CINDYLU35

Cooking Level: Intermediate

Home Town: Westland, Michigan, USA

Living In: Belleville, Michigan, USA

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Reviewed: Aug. 27, 2009

Drained yogurt like other reviewers, great sauce. Yes it would be great to use greek yogurt and such but in my small town not possible. I think this sauce turns out great, added to homemade gyros we made.

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mommyto6babes

Cooking Level: Intermediate

Home Town: Palo Alto, California, USA

Living In: Roseburg, Oregon, USA

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Reviewed: Aug. 22, 2009

Fabulous recipe! I always read through the tips from other reviewers, especially when venturing into unchartered waters. Where I live, we have many Greek diners around and a festival every June, so I've tasted this sauce many times..the result from this recipe is FANTASTIC! I found the following tips posted by others to be very helpful: (1) use Greek yogurt; (2) blend by hand with a spatula-don't use a machine; (3) drain the cucumbers - rather than using the salt method which I have done in the past, I layered the chopped cukes in a large bowl between paper towels then placed a plate on top and put a weight on that a let it sit for about an hour; (4) mixing the oil with the cucumbers before adding the yogurt-actually I mixed all of the other ingredients together and then added the yogurt last. We had this with baba ganoush and hummus for lunch with various breads and veggies...I only wish I had the ingredients on hand to make gyros..did I mention how fantastic this sauce is? To coin a phrase "yummo!"

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bingobirdo

Cooking Level: Expert

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Reviewed: Aug. 18, 2009

This recipe is a good base but is missing some crucial steps in the method. To make it as is, is was too runny. I also changed the ratio of ingredients to suit our taste. Found the lemon and dill was too overpowering. I used a 750 ml tub of 2% plain yoghurt. About 3 cups but you end up with 2 cups after straining. Cut the lemon juice by half use one large cucumber seeded Only 1 tsp of dill I use a cloth to strain the yoghurt because I don't have a sieve that is fine enough To start I poured the container of yoghurt onto a 12" square rinsed out piece of cotton cloth - a dinner napkin works well whether it is cotton or nylon. ( I use fabric softener in the laundry so need to rinse the aroma off the fabric first so it doesn't transfer into the food) I use an elastic band they use to tie up produce like broccoli. Pull the 4 corners of the cloth together & tie up with the elastic and then hang off the knobs or hinge from the kitchen cupboard and drain into a bowl. You can squeeze it yourself if you don't want to wait, goes fast too. then hang it, after 30 minutes you should have approx 1 cup liquid in the bowl below and a thicker yoghurt Its messy getting the yoghurt off the cloth but worth it. During that time you can get the rest of the stuff together. Cut the cuke longwise and use a spoon to scoop the seeds. Grate the cuke with a medium grater put the cuke in a sieve and squish the water out with your fist or spoon. Gets the liquid out fast. Then added the rest. Thi

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Comeandgetit

Cooking Level: Intermediate

Living In: Fort Mcmurray, Alberta, Canada

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Reviewed: Aug. 4, 2009

only make this if you are looking for a soup recipe. cucumbers MUST be dewatered.

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jk

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Reviewed: Aug. 2, 2009

Very good! I added a little extra garlic, and let the sauce sit in the fridge over night. It was delicious! My only complaint was that it was a little runny (I'm sure it was that I put the ingredients into the food processor too long). Thanks for submitting!

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mandjmorse

Cooking Level: Intermediate

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Reviewed: Jul. 17, 2009

Very good. Yes, it's a bit runny if you do not drain the yogurt, but I don't mind. Great flavor. Thanks! :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Jul. 5, 2009

This is so tasty! Yes, drain the yogurt, and use Greek yogurt if you can find it (it's thicker). Try this with Greek Souzoukaklia from this site, and you'll have a fun Greek meal!

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cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

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Reviewed: Jun. 21, 2009

I fully agree with the comment by Paula Woods, you need to drain the Yogurt in a collander for at least 1 hour and also salt and drain the cucumbers. I first made this without draining and it was tasty, but it was too runny. Draining makes for the perfect consistency.

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PJ

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Reviewed: Jun. 4, 2009

so good

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Stout

Cooking Level: Intermediate

Home Town: Fairport, New York, USA

Living In: Portland, Oregon, USA

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Reviewed: May 17, 2009

A constant request from my husband. Perfect for serving poured over gyros. Great recipe!!

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Ness

Cooking Level: Expert

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Reviewed: May 3, 2009

I was able to find Greek yogurt at the supermarket (Trader Joe's and Lucky's have it), so I was able to skip the yogurt straining part. I followed the recipe for the most part, but following cues from previous reviewers, I strained the cucumbers (for one hour--I couldn't wait!), and then gently folded the ingredients all together with a spatula (with the addition of a sprinkle of paprika). After the ingredients were mixed, I felt it could have been a bit thicker, so I put the tzatziki in a cheesecloth and let the entire mixture strain for about 30 more minutes. It came out tasting exactly like the tzatziki from my favorite Greek restaurant! My boyfriend couldn't stop moaning about how great it was and was scavenging around the kitchen for more things to dip in the sauce. I'm doubling the recipe and making a vat for him tomorrow, since he ate all of mine. :)

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