New! Chowhound Cities: Satisfy your curiosity and your palate. Explore Cities
Home Cooking 24


JonParker | May 16, 2008 01:21 PM

As part of my quest to get rid of all the lamb I mentioned in my last thread here, I decided to slice up some of it on pita and eat with some sliced onion and tzatziki. I went on a search for prepared tzatziki, and ended up going with Summer Fresh from Wegman's (which was quite good, actually).

I was searching because when I used to make tzatziki I could never get either the texture or the flavor quite right. I was straining regular yogurt, chopping cuke and sprinkling it with salt to draw the water out and then straining it. I'd combine the yogurt, the cuke, some chopped dill, some crushed garlic and a dash of olive oil. I can't remember if I put in lemon or not.

Regardless, the final product was always too watery and didn't have that incredible flavor of good tzatziki.

So what's the secret to good tzatziki? How do I make it perfectly and bursting with flavor?

I know I should be using Greek yogurt, which I have now learned I can get at Whole Foods. Is that the only difference?

Want to stay up to date with this post?

Recommended From Chowhound