Tzatziki

Name: Tzatziki
Yield: 4 servings
Ingredients: 250.000000000000 g YOGHURT, TURKISH/GREEK, 10% FAT; 120.000000000000 g CUCUMBER; 6.000000000000 g GARLIC; 8.000000000000 g HERB, FRESH, AVERAGE; 10.000000000000 g OLIVE OIL; 10.000000000000 g LEMON JUICE, UNSWEETENED, UNDILUTED; 1.000000000000 g SALT, AVERAGE

Vegetarian
Gluten free

Derived from ingredients – check the package label.

Greek cold dip of yoghurt, grated cucumber, garlic and dill. Four portions of about 85 g.

4 servingsFinal yield 380 g

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Ingredients

Display quantities

250 gYOGHURT, TURKISH/GREEK, 10% FAT
120 gCUCUMBER
6 gGARLIC
8 gHERB, FRESH, AVERAGE
10 gOLIVE OIL
10 gLEMON JUICE, UNSWEETENED, UNDILUTED
1 gSALT, AVERAGE

Method

Coarsely grate the cucumber, squeeze it lightly and crush the garlic.
Mix the cucumber with the yoghurt, garlic, dill, oil, lemon juice and salt.
Chill the tzatziki for at least fifteen minutes.

Recipe tradition

Not yet verified

This recipe has not been checked against a documented culinary reference.

Served in menus

Courgette pancakes with dip (Sauce)
Vegetable sticks with dip (Sauce)

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Nutrition

Calculated from the selected ingredients; not a laboratory measurement.

Whole recipe

Energy: 420.2 kcal
Protein: 11.5 g
Fat: 35.3 g
Carbohydrate: 13.6 g
Total carbohydrate (by difference): 19.4 g
Fibre (Fineli): 1.3 g
Saturated fatty acids: 18.3 g
Sodium: 513.1 mg
Salt (sodium × 2.5): 1.3 g

Per serving

Energy: 105.1 kcal
Protein: 2.9 g
Fat: 8.8 g
Carbohydrate: 3.4 g
Total carbohydrate (by difference): 4.8 g
Fibre (Fineli): 0.32 g
Saturated fatty acids: 4.6 g
Sodium: 128.3 mg
Salt (sodium × 2.5): 0.32 g

Per 100 g of finished food

Energy: 110.6 kcal
Protein: 3 g
Fat: 9.3 g
Carbohydrate: 3.6 g
Total carbohydrate (by difference): 5.1 g
Fibre (Fineli): 0.33 g
Saturated fatty acids: 4.8 g
Sodium: 135 mg
Salt (sodium × 2.5): 0.34 g

Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.

A dash means the value is unknown, not zero.

Calculation limitations

Nutrition is a calculated estimate, not a laboratory measurement.
The final yield is an editorial estimate.
Some ingredient quantities use documented estimates or household-measure assumptions.
Some specific ingredients are represented by the closest generic food with the same culinary function.
Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
Some process effects could not be resolved in this calculation.

Allergens

Contains: Milk

Derived from ingredients – check the package label.

Food data sources

THL Fineli (20.0) · Terveyden ja hyvinvoinnin laitos (THL), Fineli · CC BY 4.0