Madeleine Kamman

Tzatsiki

Preparation info
  • FFR—

    1½ cups

    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

This tasty sauce or condiment was placed on my table at the onset of lunch one glorious sunny day in Piraeus, accompanying the biggest, most succulent grilled Mediterranean prawns. Tzatsiki came to Greece from the Middle East and is usually hardly salted; add salt if you prefer it less acid. Also excellent as a less fat salad dressing.

Ingredients

  • 3 cups full-fat natural plain yogurt
  • 1 European cucumber
  • 2 small cloves

Method

Line a colander with cheesecloth rinsed in cold water and squeezed dry. Empty the yogurt into it and let drip until the yogurt has lost half its volume, 4 to 5 hours. Turn into a bowl.

Peel and seed the cucumber, then grate it through the coarse side of a grater directly into the bowl of yogurt cheese; stir in the garlic, lemon juice, olive oil, herbs, and salt. Mix well, cover with pla