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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash the cucumber and split it lengthwise. Scrape out the wettest middle bit with a teaspoon and discard. | 2. Using a box grater, grate the cucumber on the coarse side. Place the grated cucumber in a bowl or deep plate and sprinkle with fine salt. mix in the salt and let sit on the countertop for 15-20 minutes. | 3. Meanwhile, mix the Greek yoghurt with the crushed garlic, olive oil and freshly ground pepper to taste. | 4. Take small handfulls of the grated yoghurt and squeeze out as much liquid as possible. Discard the liquid. Add the cucumber to the youghurt mixture and combine. Serve. | 5. The tzatziki will keep for a couple of days in the fridge. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cucumber	1			15.6	3.7752	0.6759999999999999	0.1144
greek yogurt	2	cups		-	-	-	-
fine salt				-	-	-	-
garlic clove	1			-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.