Name: Tzatziki
Yield: Serves 4
Cuisine: Greek
Ingredients: 1 tbsp. lemon juice or white wine vinegar; A handful of dried Greek mint or 3 tbsp. freshly chopped mint or dill; Salt, to taste; 4 large cloves of garlic, grated or minced; Fresh mint sprigs and an olive, to garnish; 500 g strained natural yoghurt; 1 tbsp. olive oil, plus extra for dressing; 1 large firm cucumber

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Real Greek

By Tonia Buxton

Published 2016

About

Cool and refreshingly tangy, this creamy yoghurt and cucumber dip is well known around the world. We all have our own variation and preference, sometimes stronger on sweet mint other times heavy on garlic. Always served chilled, it is great with molten halloumi, kebabs, grilled meats and fish, as a dip, and used as a spread or dressing.

Ingredients

4 large cloves of garlic, grated or minced
1 tbsp. olive oil, plus extra for dressing
1

Method

Crush the garlic into the oil with a pinch of salt and leave to infuse.
Coarsely grate the cucumber into a colander in the sink. Salt lightly, toss and leave to drain for 30 minutes.
Stir the garlicky oil and lemon juice or vinegar into the yoghurt. Squeeze out the cucumber very well, then stir this in, too. Allow to sit for a couple of hours.

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