Tzatziki sauce
- kzafarullah
- Jun 18, 2020
- 1 min read
Updated: 1 day ago
A perfect sauce that is cooling and refreshing. This recipe is the best one in terms of balance and flavour, and I have tried quite a few. It is so easy to make. This sauce is lighter, not packed with cucumbers. This style allows you to enjoy the yoghurt and its flavours, without the cucumber overpowering the sauce.
I have no idea when or where I bought this book. However, every recipe I cook from it is amazing, packed with authentic flavours and excellent dishes from the culture. So happy it is on my shelf.
This is a wonderful cookbook that I do not cook from enough. The flavours are spectacular, and not all recipes are as demanding as this one. It highlights the region's cuisine, featuring well-written recipes and stunning photographs. Palomar restaurant in London is a go-to destination for modern Middle Eastern cuisine. It is on my bucket list.
For more recipes from this fantastic cookbook, click here.

1 small Persian cucumber, grated
2 garlic cloves, minced
2 tablespoons mint, minced
2 tablespoons parsley, minced
1 teaspoon lemon juice, more to balance the flavours
2 tablespoons EVOO
1/2 teaspoon ground coriander
1 1/2 cups Greek yoghurt
3 tablespoons labneh (Available at Mediterranean stores), optional, substitute with Greek yoghurt if not available
Salt to taste
Mix. Taste and adjust for lemon and salt.