Talatouri is the traditional Cypriot version of tzatziki, made from strained Greek yogurt, grated cucumber, garlic, olive oil, lemon juice, and mint. It's a staple of Cypriot meze platters, served alongside grilled meats and warm pita.

What is the difference between tzatziki and talatouri?

The two are close cousins, but talatouri traditionally uses dried mint instead of fresh dill, and lemon juice instead of vinegar, giving it a brighter, slightly sweeter flavor than classic Greek tzatziki.

Is talatouri the same as authentic tzatziki?

Talatouri is considered an authentic dish in its own right, distinct from Greek tzatziki, even though both share the same yogurt, cucumber, and garlic base.

Can I use fresh mint instead of dried mint?

Yes — use about 2 tablespoons of finely chopped fresh mint in place of 1 heaped tablespoon of dried mint. Fresh mint gives a lighter flavor, while dried mint is more traditional and slightly more intense.

How long does talatouri keep in the fridge?

Up to 3 to 4 days in an airtight container in the refrigerator.

Cypriot Tzatziki Recipe (Authentic Talatouri Dip)

Description

This authentic Cypriot tzatziki recipe, known as talatouri, combines thick Greek yogurt, grated cucumber, garlic, lemon juice, dried mint, and olive oil for a refreshing, creamy dip that’s perfect with grilled meats, pita, or as part of a mezze platter.

Ingredients

Scale

1 large cucumber, peeled, seeded, and grated
1 teaspoon flaky sea salt, plus more to taste
2 cups thick Greek yogurt (full-fat recommended)
3 cloves garlic, finely minced or grated
1 tablespoon fresh lemon juice
1 heaped tablespoon dried mint (or 2 tablespoons fresh mint, finely chopped)
2 tablespoons extra virgin olive oil, plus more for serving
Freshly ground black pepper, to taste

Instructions

Peel, seed, and grate the cucumber into a bowl.
Sprinkle with salt and let sit for 10 minutes.
Wrap the cucumber in a clean towel and squeeze out as much liquid as possible.
In a mixing bowl, combine the Greek yogurt, garlic, lemon juice, and olive oil until smooth.
Fold in the drained cucumber and dried mint.
Season with additional salt and black pepper to taste.
Cover and refrigerate for at least 30 minutes.
Drizzle with extra virgin olive oil before serving.

Notes

For the most authentic flavor, use dried mint and the thickest Greek yogurt you can find. Peeling and seeding the cucumber prevents the dip from becoming watery. Store leftovers in an airtight container in the refrigerator for up to 4 days and stir before serving.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Appetizer
Method: No Cook
Cuisine: Cypriot

Nutrition

Serving Size: 1 serving
Calories: 145
Sugar: 4g
Sodium: 280mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 7g
Cholesterol: 20mg

Keywords: cypriot tzatziki recipe, talatouri, yogurt dip, cucumber dip, cypriot dip, mezze