- 1 cup full-fat sheep milk yogurt (strongly preferred) or Greek-style cow milk yogurt
- 2 tsp. Meyer lemon juice or to taste – TFD Note, a classic Greek Tzatziki would use red wine vinegar
- 2 1/2 tbsp. dill pollen
- 1/4 cup fresh finely-chopped spearmint leaves
- 2 tbsp. extra-virgin olive oil + extra for garnish
- 3 garlic cloves, preferably heirloom garlic, crushed to a paste
- 1 tbsp. finely-minced shallot (TFD addition, highly-optional)
- 1 tsp. Greek Mastiha herb salt (strongly preferred) or kosher salt
- 1/2 tsp. freshly-ground black pepper
- 3 tbsp. peeled and finely-minced de-seeded English cucumber or to taste
- olive oil for garnish
- warm pita
- Take the sheep milk yogurt, put into a fine-mesh colander or chinoise and let it drain for one hour. Greek cow milk yogurt will not need this step, but it is far less flavorful and authentic.
- Take the minced cuke and shallot and place in a paper towel. Squeeze as much liquid as you can from it. Discard liquid and reserve solids.
- In one large mixing bowl, place the garlic, salt, Meyer lemon juice, and extra virgin olive oil. Mix to combine.
- Add the grated cuke and shallot to the bowl with the garlic mixture. Stir in all remaining ingredients and combine thoroughly. Cover tightly and refrigerate for 2+ hours.
- When ready to serve, stir the tzatziki and transfer to a serving bowl, drizzle with more extra virgin olive oil. Add a side of warm pita bread and your favorite vegetables.
- Prep Time: 0 hours
- Cook Time: 0 hours