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Le Chaudron recipe

Tzatziki grec

Greek tzatziki

⏱ 15 minServes 4Easy145 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 500 g (18 oz)whole-milk Greek yogurt
  • 2large cucumbers
  • 5 clovesgarlic
  • 3 tbspextra-virgin olive oil
  • 2 tbsplemon juice
  • 1large bunch of fresh mint
  • 1bunch of fresh dill
  • 1 tspground cumin
  • 1 tspsweet paprika
  • 8Greek pitas
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 500 g (18 oz) whole-milk Greek yogurt
  • 2 large cucumbers
  • 5 cloves garlic
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp lemon juice
  • 1 large bunch of fresh mint
  • 1 bunch of fresh dill
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 8 Greek pitas
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large mixing bowl1 vegetable peeler1 box grater (large holes)1 cheesecloth-lined sieve or clean towelpaper towelsChef’s knifeBlack peppercorns

03 — Method

  1. Peel the 2 large cucumbers in stripes, leaving some green for color.
  2. Halve the cucumbers lengthwise and scoop out all the seeds with a spoon. This is ESSENTIAL for a thick, creamy tzatziki.
  3. Grate the cucumbers on the large holes of a box grater in long strokes. Salt GENEROUSLY in a colander (1 tsp salt) and let DRAIN for 30 MINUTES.
  4. Squeeze the grated cucumber firmly between your palms or in a clean towel to get out as MUCH water as possible, so the yogurt isn't diluted.
  5. Meanwhile, remove the germ from the 5 garlic cloves and chop VERY FINELY so the garlic spreads evenly without overpowering.
  6. Pick the leaves from the large bunch of mint and chop very finely, keeping 1/4 for garnish. Chop the dill too, keeping a few whole sprigs for garnish.
  7. In the large bowl, mix the Greek yogurt (drained 1 hour in a cheesecloth-lined sieve so it's VERY thick), the squeezed cucumber, garlic, herbs, ground cumin, sweet paprika, olive oil and lemon juice.
  8. Season with fleur de sel and plenty of pepper and stir gently. It should be thick. Chill at least 2 HOURS for the flavors to develop. Serve with warm pitas.

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