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Garlic-y Tzatziki

This weekend The Brooding Architect and I went down to the Mornington Peninsula with a group of friends for yet another weekend of wine touring. Although we only just got went to the Yarra Valley a few weeks ago, one of our friend’s managed to find some ‘bargain basement’ priced accommodation in Rye and at $30 per night it was an offer to good  to refuse. And besides it is almost the most glorious day of the month, pay day.

Even though it is still 10 degrees at night, we all drove down after work on Friday and pretended Spring was already here by having a pot luck BBQ dinner with lots of wine and gin.  A few brave souls even jumped in the spa.

My contribution to the BBQ was Kangaroo Koftas.  The plan was to serve the koftas with a Garlic-y Tzatziki, alas The Brooding Architect (who was in charge of loading up the car) forgot to pack the dip! It was not all a disaster though – we had a fantastic TV dinner waiting for us on Sunday night when we got back to Melbourne.

Garlic-y Tzatziki - Sunday's TV Dinner

I don’t think my Tzatziki recipe is very traditional – but it is quick, easy and very garlic-y. I like to serve it as a dip with hunks of Turkish bread and raw vegetables, or as a sauce on burgers. The recipe below makes large quantity – enough to serve at least 6 or 8. If you only want to make enough for dinner for 2, I suggest halving the recipe quantities.


  • 2 cups Greek yoghurt
  • 2 Lebanese cucumbers
  • 1 teaspoon honey
  • 2 cloves crushed garlic
  • Generous handful of fresh mint, finely slivered (or substitute with fresh dill – a combination of both herbs works well if you have access to a well stocked herb garden)
  • Juice of 1/2 a lemon
  • Salt and pepper to taste


  1. Thoroughly wash the cucumbers and slice the ends off. Grate the cucumbers – skin and all.
  2. Squeeze as much liquid as possible out of the grated cucumber. An easy way to do this is to bundle all of the grated cucumber in a clean chux wipe and squeeze the bundle thoroughly. Otherwise, if you don’t care about getting your hands dirty,  just squeeze handfuls of the grated  cucumber in batches (this is what I do).
  3. Place the squeezed grated cucumber in a bowl. Add the yoghurt, crushed garlic, lemon juice, mint, honey, salt and pepper to the bowl. Stir well to combine.
  4. If time permits, let the bowl sit the in fridge  for an hour or so to allow the flavours to infuse.
  5. Serve with bread, biscuits or raw vegetables, or use as a sauce for lamb cutlets, burgers or Kanagaroo Koftas.

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