Tzatziki originated in Greece and Turkey and is usually made with goat or sheep milk. But cow or buffalo milk is also a great substitute.

Prep: 10 min
Yields: 1 Servings
Number of Portions: 1


  • 2 cups yoghurt
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • Salt to taste
  • 1 cucumber (medium)
  • 2 tbsp dill leaves, chopped
  • 3 garlic cloves
  • Pepper powder to taste


  • Hang yoghurt in a muslin cloth for 2 hours. Separately peel and grate the cucumber. Smash the garlic cloves and finely chop them.
  • Add garlic, grated cucumber, olive oil, chopped dill leaves, lemon juice, salt, and pepper to the yogurt and whisk it well. Allow it to sit in the fridge for an hour and whisk again before serving as a dip.