This version of the classic yogurt sauce gets a double dose of fresh dill and mint, which gives it extra freshness and fragrance. Serve the sauce as a cooling counterpart to anything spicy or grilled, especially chicken, lamb, or fish; or serve it as a dunk sauce for falafel, pita bread, or raw veggies. It makes 2 2/3 cups, so you’ll have plenty for experimenting. The sauce tastes even better after resting for a couple of hours, which lets the flavors bloom and marry.
Satisfy your sweet tooth with this easy-to-make recipe for Cool Cucumber and Herb Tzatziki.
1. Info for Cool Cucumber and Herb Tzatziki
- Cook Time: 30 min
- Total Time: 30 min
- Servings: 11
- Calories: 37.29 kcal
2. Ingredients for Cool Cucumber and Herb Tzatziki
- Persian cucumber
- salt
- garlic
- fresh mint leaves
- fresh dill
- plain greek yogurt
- fresh lemon juice
- finely grated lemon zest
- hot sauce
- salt
- black pepper
3. Directions:
- Peel cucumbers. If you’re using an English cucumber instead of Persian, scrape out any watery seeds using a teaspoon. Cut cucumbers into small dice.
- Toss cucumbers with salt for cucumbers and pile into a strainer. Let sit for 20 minutes to draw off excess liquid.
- Meanwhile, put garlic, mint, and dill in a food processor and pulse a few times to chop more finely.
- Rinse salt from cucumbers and shake off excess water. Transfer cucumbers to food processor.
- Add the yogurt, lemon juice, lemon zest, hot sauce, salt for sauce, and pepper to the processor. Pulse a few more times until the cucumbers are finely chopped and the sauce is creamy but still has some texture.
- Taste and adjust the seasoning with more lemon juice, salt, hot sauce, or black pepper. Serve with grilled chicken, lamb chops, and sausages; with falafel and other pita sandwiches; as a topping for baked or boiled potatoes; and as a dip for raw or roasted vegetables. Store in refrigerator for up to 3 days.
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