Tzatziki

Tzatziki

By
From
Encyclopedia of Food and Cookery
Makes
500 g

A refreshing Greek yoghurt and cucumber dip, tzatziki is also used as a sauce to complement fried or grilled fish, lamb kebabs or any barbecued meats.

Ingredients

Quantity Ingredient
375g plain yoghurt
1 green cucumber
1 tablespoon lemon juice
1 large garlic clove, crushed
freshly ground black pepper
1 tablespoon fresh mint, chopped
salt

Method

  1. Line a sieve with a double thickness of muslin. Place over a bowl, spoon yoghurt in and let it drain for 2 hours.
  2. Meanwhile, peel cucumber thinly. Cut lengthways in half, scoop out seeds and grate flesh, or chop very finely. Place in a sieve and leave for 20 minutes to drain off excess juice.
  3. Combine drained yoghurt, cucumber, lemon juice and garlic in a bowl and season with salt and pepper. Fold in half the mint and sprinkle the rest over the top.
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