The Olive Tree Tzatziki (Yogurt Sauce)


  • 4 cups plain yogurt (see note)
  • 1 Japanese cucumber, chopped, skin on
  • 4 cloves garlic, crushed
  • 1/4 cup fresh mint, chopped, or 1 tsp dry
  • 1 Tbsp fresh dill, chopped, or 1 tsp dry
  • 1 Tbsp vinegar
  • Salt and pepper to taste


Line a strainer with a piece of cheesecloth and suspend over a bowl. Pour yogurt over cheesecloth. Excess liquid in the yogurt will drain into the bowl. Refrigerate overnight or until yogurt is reduced by one-third.

Combine strained yogurt with remaining ingredients and refrigerate at least 6 hours.

NOTE: Mojarrad suggests making your own yogurt for this dish. Bring 1 gallon milk to a boil; turn off heat and cool to 110 to 115° F. Mix 1/2 cup plain yogurt into a small amount of warm milk, then add the mixture to the pot of milk. Pour into a non-corrosive covered container. Place in a foam ice chest and let sit overnight. Refrigerate two days before using. Makes about 4 cups.

Makes 4

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