Tzatziki Without Garlic Flag

by Editorial Staff

Summary

Prep Time	35 mins
Total Time	2 hrs 35 mins
Course	Sauce
Cuisine	European
Servings (Default: 1)

Ingredients

400 g cream yohurt, in Greek 10% fat, made from cow or sheep milk
125 g yourt (oat yourt), 3.5% fat
0.25 teaspoon ¼ pepper, white
0.5 teaspoon ½ garlic salt (Society Garlic Salt)
1 ½ tablespoon olive oil
10 leaves garlic
1 cucumber (s)
1 teaspoon, leveled salt, for the cucumber

Instructions

Peel the cucumber and slice it into fine strips. Put in a sieve and mix the teaspoon of salt with the cucumber. Let stand for at least half an hour to drain.
In the meantime, put the yoghurt in a bowl, add pepper, Society Garlic salt or possibly normal and olive oil and stir. The room garlic, 8-14 leaves, depending on the length, I had 8 very long, cut into very fine strips or chop and mix in.
After the half hour soaking time, squeeze out the cucumber with your hands, add to the yogurt mixture and season to taste. Then let it steep for at least 2 hours, preferably longer. Garnish with a few flowers if necessary.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.