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Greek-Cypriot Talatouri with Mint Recipe

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Talatouri spread is one of the most iconic sauces in Greek cuisine, Cypriot cuisine, and many Middle Eastern countries.

So much so, this creamy, flavorsome sauce is known globally as a must-have condiment with pita bread, spicy meats, and a range of other Mediterranean and Middle Eastern dishes.

Talatouri Recipe

Greek Cypriot Talatouri Tzatziki Spread

The beauty of talatouri is in its simplicity. It uses only a handful of ingredients, yet mix to create a spread with a deep, rich, and unique flavor.

And if you’re looking to bring plenty of Greek or Cypriot magic into your home kitchen, you’re in luck: this spread is so easy to make!

What is Talatouri?

Talatouri/tzatziki spread has been served on tables since the reign of the Ottoman Empire, as far back as the 14th century.

Its core ingredient is always a strained, sour yogurt; hence Greek yogurt is widely used in variations all over the world.

The yogurt is mixed with shredded cucumber, minced garlic, and a range of herbs, along with some other ingredients depending on the country or region.

Talatouri or tzatziki spread is always served cold. It’s a common part of Middle Eastern meze and is used as a dipping sauce or side dish to other dishes.

Many variations of this delicious spread exist. The Balkans, Turkey, and the Middle East are just some of many regions with a take on this spread in their cuisines.

My recipe is heavily inspired by the Cypriot talatouri spread.

Talatouri versus Tzaziki

Talatuori is native to Cyprus. Often, talatouri is made with fresh or dried mint and lemon juice.

Tzaziki spread is native to Greece, and it’s the spread that’s the most well-known globally. It is commonly made with white vinegar and dill instead of mint and lemon juice.

My personal favorite uses fresh mint and lemon juice. You can try substituting the fresh mint with dill, or dried mint and lemon juice with vinegar, and see which one you like the best.

Ingredients

First, get all the ingredients for the talatouri spread.

Greek Cypriot Talatouri Tzatziki Spread Ingredients
  • 1/2 English cucumber
  • 2 tablespoons olive oil
  • 1 1/2 cups (350ml) plain Greek yogurt
  • 1/2 teaspoon salt
  • 2 tablespoons of chopped fresh mint
  • 1 tablespoon of lemon juice
  • 1 clove of garlic (minced)

Step-by-Step Instructions

Step 1 – First, peel the cucumber and grate it on the large shredding holes of the box grater.

Step 2 – Then, squeeze out the liquid from the shredded cucumber. You can do so by pressing the shredded cucumber with your palms to remove excess moisture and place them in a bowl. 

Greek Cypriot Talatouri Tzatziki Spread Ingredients with the Shredded Cucumber

Step 3 – Following this, add the remaining ingredients one-by-one, and stir until combined.

What to Serve with Talatouri

For the best flavor, leave the talatouri to rest for a few minutes before serving. It is best served with Cypriot village bread, pita bread, or rye bread.

It’s also delicious with grilled meat, in pita wraps, or on falafel.

You can also have it as a dip with pita chips or vegetables such as carrot sticks, broccoli, cauliflower, radishes, and more.

Greek Cypriot Talatouri Tzatziki Spread Final

Please note that the talatouri can be stored in the refrigerator for about three days.

Recipe Card

Talatouri

Talatouri
Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 1/2 English cucumber
  • 2 tablespoons olive oil
  • 1 1/2 cups (350ml) plain Greek yogurt
  • 1/2 teaspoon salt
  • 2 tablespoons of chopped fresh mint
  • 1 tablespoon of lemon juice
  • 1 clove of garlic (minced)

Instructions

Peel the cucumber and grate it on the large holes of the box grater.

Squeeze the liquid out of the cucumber by pressing the grated cucumber with your palms and place the grated cucumber in a bowl.

Add the remaining ingredients one-by-one, and stir until they combine.

Leave the tzatziki / talatouri to rest for a few minutes before serving.

Notes

Tzatziki or talatouri can be stored in the refrigerator for about three days.

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Greek Cypriot Talatouri Tzatziki Spread

Author: Doina Johnson is a content writer and creator, who has traveled to over 30 countries. She is passionate about trying new foods and loves to make foods she has tried on her travels in her home kitchen.

Contributor: Anastasiya Tikhonova is a writer and translator who has lived in Cyprus for several years. Anastasiya writes about all things Cypriot culture, and she is fluent in three languages.

Author

  • Hey there! We are Dale and Doina, the founders of Nomad Paradise. We traveled full-time for over three years, and while we now have a home base in the U.K., continue to take trips abroad to visit new places and try new cuisines and foods. Our food guides are curated with the guidance of local foodies, and their contribution is indicated under each article. We also cook the foods we try abroad, and you can discover how to make them in our 'recipes from around the world' category.

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Gloria

Sunday 19th of March 2023

Can't wait to try

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