Tzatziki
Strained Greek yoghurt, cucumber and fresh herbs; the quintessential Greek dip that goes with EVERYTHING.
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Servings:
Ingredients
- 1 large cucumber organic if possible
- 2-4 cloves garlic (with the green germ removed). start with 2 and add more if its not garlicky enough for you
- 200/300 ml Greek yoghurt (5% minimum)
- 1 tbsp olive oil
- 1 tbsp white wine or apple cider vinegar
- 1 tsp each of olive oil and lemon juice - gently whisked
- approx tbsp each of finely chopped dill and mint plus a little extra dill to serve
Instructions
- Grate the cucumber on the coarse side of your grater. Only grate the outer flesh and stop when you get to the seeds. It's easier if you cut the cucumber into thirds so you can judge when you get to the central seed core. Or slice it down the middle and use a melon ball scoop to remove the seeds.
- Empty the grated cucumber into a sieve and sprinkle it with a little salt and vinegar. Leave to drain for 20-30 minutes. Squeeze the remaining juice out of the cucumber by hand or ideally put it into a napkin or tea towel to wring out as much moisture as possible. This is the secret to good tzatziki. Reserve the cucumber juice - see notes below.
- Pound the garlic in a pestle and mortar with the tablespoon of olive until you have a smooth garlic paste.
- Put the cucumber into your chosen serving bowl with the garlic paste, vinegar, and herbs. Mix well, and then stir in the yoghurt. Adjust the seasoning by adding more oil/vinegar.
- Cover and refrigerate for at least an hour.
- To serve, pour over the olive oil and lemon mixture and decorate with finely chopped dill.
Notes
I know it seems an absolute waste not to use the whole cucumber, but you will end up with a watery mess that bears no resemblance to tzatziki.
Please don't throw away the cucumber water; freeze it in an ice tray and use it for cocktails, adding a cucumbery zing to a glass of water or a gin and tonic.