Tzatziki

I fell in love with Tzatziki on a family holiday to Athens as a kid. I had tzatziki with everything; salad, meat, bread… I just couldn’t have enough of it! Last weekend I made koftas and greek salad and I had to have tzatziki with it so I made my own low FODMAP version!

Ingredients:

  • 150ml lactose free greek yoghurt
  • 1/4 cucumber
  • 20ml garlic infused olive oil
  • 1/4 teaspoon red wine vinegar
  • 1/4 teaspoon fresh dill
  • salt to taste

Method:

  1. Peel and grate the cucumber.
  2. Sprinkle a little salt on the grated cucumber and put in a sieve over a bowl. Salt will help remove water from the cucumber. Let sit for about 5 minutes.
  3. Squeeze the cucumber and make sure to remove as much water as possible.
  4. Combine all the ingredients together.  Mixture should be creamy.
  5. Let it sit in the fridge for about three hours. This helps the flavours to develop and the tzatziki to set.

4 thoughts on “Tzatziki

    1. Greek yoghurt is naturally low in lactose and is usually tolerated by most lactose intolerant individuals. About 2 tbsp should be safe. Otherwise you can try using lactose free plain yoghurt.

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