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Tzatziki
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Tzatziki

A star rating of 4.8 out of 5.27 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Overnight in refrigerator (optional)
  • Easy
  • Makes Portions
A classic meze consisting of Greek yoghurt, cucumber, garlic and mint. There are many variants of this recipe, this is my take on it. Tzatziki makes a very nice condiment for gyros or kebabs. It goes very well with pork or lamb. It's also very nice served as a dip with pita bread triangles.
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Ingredients

  • 150g Greek yoghurt
  • 1/2 cucumber
  • 2 - 4 crushed garlic cloves
  • 1 tbsp olive oil
  • 1 tsp lemon juice (or white wine vinegar)
  • 1 tsp chopped or dried mint (or dill)
  • 1/2 tsp salt
  • Pepper to taste

Method

  • STEP 1
    Peel cucumber, cut in half lengthways and de-seed using a teaspoon, then coarsely grate.
  • STEP 2
    Put grated cucumber into a sieve suspended over a bowl, sprinkle over 1/2 tsp of salt and mix through. Place a plate on top of cucumber and allow cucumber to drain for approximately 1 hour, or until water stops dripping (whichever is first).
  • STEP 3
    Combine all the ingredients and mix thoroughly.
  • STEP 4
    The flavours combine better if given time so I prefer to leave it in a sealed container in the refrigerator overnight.
  • STEP 5
    If Greek yoghurt is not available then you can make your own Greek style from plain yoghurt by suspending a sieve lined with cheesecloth over a bowl, adding the yoghurt and allowing it to drain for 2-3 hours, or longer if thicker yoghurt is preferred, in a refrigerator. A paper coffee filter can be used as an alternative to a cheesecloth, following the above method.
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Overall rating

A star rating of 4.8 out of 5.27 ratings
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