Y is for Yogurt

This delicious Greek condiment, Tzatzki, is so easy to make and so much better freshly homemade that you may never buy store-bought again.

Y is for the Yogurt used as the base for this delicious sauce that can be used as a condiment for fish, lamb, or chicken or as a dip for vegetables or bread.  Of course, it is the classic addition to a gyro.  I served this batch with some Zucchini Fritters, recipe coming soon.

We are almost to the end of the alphabet for this year but not to worry, we are repeating this fun challenge again in 2025.  Let's take a look at the recipes that start with the Letter Y or feature an ingredient that begins with the letter Y.

• Jolene’s Recipe Journal: Gingerbread Cinnamon Rolls 
• Food Lust People Love: Yemma Aouïcha – Eggplant with Chickpeas 
• Karen’s Kitchen Stories: Japanese Milk Bread with Yudane (Shokupan) 
• Culinary Cam: Garlicky Yogurt Topped with Çılbır, Turkish Poached Eggs 
• Blogghetti: Fresh Fruit Yogurt Parfaits 
• Sneha’s Recipe: Kiwi Yogurt Whip 
• A Day in the Life on the Farm: Tzatziki 
• Mayuri’s Jikoni: Thandai Baked Yogurt 
• A Messy Kitchen: Yuzu Pie 
• Magical Ingredients: Yuca Paratha 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Jalapeño Yellow Cornmeal Brown Sugar Cookies

Many of the Greek recipes I share, including this one, are adapted from It's All Greek To Me by Debbie Matenopoulos.  The recipes in this cookbook are concise, easy to follow, and turn out perfectly delicious every time.

Yield: 2 cups

Author: Wendy Klik

Tzatziki

This delicious Greek condiment, Tzatzki, is so easy to make and so much better freshly homemade that you may never buy store-bought again.

Prep time: 5 MinInactive time: 2 H & 15 MTotal time: 2 H & 20 M

Ingredients

• 1/2 of an English Cucumber
• salt, to taste
• 2 c. Plain Greek Yogurt
• 1 T. garlic paste
• 1/3 c. olive oil
• 1 T. white wine vinegar
• 1 T. minced dill weed fronds

Instructions

1. Using the shredder attachment of your food processor, shred the cucumber and toss with a couple of pinches of salt. Place into a fine mesh sieve over a bowl and allow to drain for 10-15 minutes.
2. Grab handfuls of the cucumber and squeeze out any moisture left and place it into a bowl. Add the yogurt, garlic paste, olive oil, vinegar, and dill.
3. Stir to combine and refrigerate for a couple of hours before serving to allow the flavors to blend.

Notes

Adapted from a recipe found in It's All Greek To Me

Nutrition Facts

Calories

464

Fat (grams)

37 g

Sat. Fat (grams)

5 g

Carbs (grams)

13 g

Fiber (grams)

1 g

Net carbs

12 g

Sugar (grams)

8 g

Protein (grams)

22 g

Sodium (milligrams)

173 mg

Cholesterol (grams)

10 mg

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Property of A Day in the Life on the Farm