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Crafting the Perfect Tzatziki Sauce at Home

Tzatziki Sauce, is a refreshing and flavourful Mediterranean side dish that effortlessly elevates any dish it accompanies. This creamy, tangy sauce is a symphony of simple yet vibrant ingredients, each playing a crucial role in creating its distinctive flavour and texture. Made with grated cucumbers, aromatic garlic, fresh dill, rich Greek yoghurt, and creamy labneh, this tzatziki sauce is a testament to the magic of combining fresh, wholesome ingredients.

The process begins with grating cucumbers to form the juicy base of the sauce, balanced by the tangy fullness of Greek yoghurt and the thicker, more luscious labneh. Fresh dill lends an herby freshness that complements the bright acidity of lemon juice, while a hint of garlic and paprika introduces a subtle warmth and depth. The result is a versatile sauce that’s as delightful spread over warm pita bread as it is drizzled over grilled meats or used as a dip for fresh vegetables.

Elevate your weekday meals with this tzatziki sauce and allow your taste buds to be transported to the sunny shores of the Mediterranean.

Basic Ingredients for Tzatziki Sauce

Tzatziki Sauce:

Cucumbers: Cucumbers provide the refreshing base of tzatziki, offering a crisp texture and a light, clean flavour. They are grated and drained to contribute moisture without making the sauce too watery.

Garlic: Minced garlic adds a pungent kick, infusing the sauce with its distinctive aroma and depth of flavour, which complements the coolness of the cucumbers.

Fresh Dill: Dill brings a sweet and slightly anise-like brightness to the sauce, enhancing its freshness and providing a lovely herbaceous note.

Greek Yoghurt: Full-fat Greek yoghurt is key for a creamy, rich base that balances the tanginess and texture, providing a smooth and thick consistency.

Labneh: This strained yogurt adds extra creaminess and a unique, tangy flavor to the tzatziki, enriching its texture and taste.

Lemon Juice: The acidity from the lemon juice cuts through the creaminess, adding a refreshing, zesty flavour that brightens the overall taste of the sauce.

Paprika: A touch of paprika introduces a subtle warmth and colour, adding complexity to the sauce’s flavour profile.

Salt: Salt is essential for enhancing all the flavours within the tzatziki, making the individual ingredients more pronounced and balanced.

alternative ingredients

Yogurt: If you don’t have Greek yogurt or labneh, any plain, full-fat yogurt can be used, though it may result in a slightly thinner consistency.

Herbs: While dill is traditional, mint or parsley can be used for a different flavour profile.

Preparation Tips for Tzatziki Sauce

  • Draining Cucumber: Thoroughly draining the grated cucumber is crucial to prevent the tzatziki from becoming too watery. Be sure to squeeze out as much liquid as possible.
  • Chill Before Serving: Letting the tzatziki chill in the refrigerator for an hour or so allows the flavours to meld and intensify.

Serving Tips for Tzatziki Sauce

  • Accompaniments: Serve tzatziki with grilled meats, fish, vegetables, or as a dip with pita bread and raw veggies.
  • Garnish: A sprinkle of olive oil, a dash of paprika, or a few dill sprigs can enhance the presentation and flavour when serving

storage tips

Refrigeration: Store tzatziki in an airtight container in the refrigerator. It’s best consumed within 2-3 days as the cucumbers will continue to release moisture, which can affect the consistency.

Tzatziki Sauce

Servings: 2 cups
Prep Time: 15 minutes


  • 4 cucumbers
  • ½ tsp garlic, minced
  • 1 tbsp fresh dill, finely chopped
  • 1 ½ cups full-fat Greek yoghurt
  • ½ cup labneh
  • 1 lemon, juiced
  • ¼ tsp paprika
  • salt, to taste


  • Prepare the Cucumber: Grate the cucumber susing a box grater or a food processor equipped with a grating attachment.Transfer the grated cucumber to a clean kitchen towel or layers of paper towels. Squeeze out as much excess moisture as possible to ensure your tzatziki sauce isn't watery.
  • Mix Ingredients: In a mixing bowl, combine the drained cucumber, minced garlic, finely chopped dill, Greek yoghurt, labneh, lemon juice, paprika, and a pinch of salt. Stir the ingredients until they are thoroughly combined into a cohesive sauce.
  • Adjust Seasoning: Taste the tzatziki and adjust the salt or lemon juice according to your preference. The flavours should be bright and balanced, with the garlic, lemon, and dill harmoniously blended with the creamy yoghurt and labneh.
  • Chill: For the best flavour, cover and refrigerate the tzatziki for at least an hour before serving. This resting period allows the flavours to meld and deepen.
  • Serve: Serve your tzatziki chilled, using it as a dip with vegetables, a spread on sandwiches, or as a complement to grilled meats or fish.

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