Tzatziki

Tzatziki

By
From
A la Grecque
Makes
700 g
Photographer
Mark Roper

Greek people eat a lot of yoghurt. It is a standard part of the daily diet, eaten on its own as a meal for breakfast or supper, as an accompaniment to vegetable dishes such as koukia or sarmathakia, and as a mezze, usually in the form of tzatziki.

Tzatziki is most often made using finely chopped or grated cucumber and dill, and do feel free to substitute these in the recipe that follows. My personal preference, though, is to use thinly sliced cucumber for more substance, and for the fresh tang of mint that complements the slight acidity of the yoghurt.

Ingredients

Quantity Ingredient
650g yoghurt
1 cucumber
1 garlic clove, finely chopped
1/2 cup mint leaves, finely chopped
125ml extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Method

  1. Tip the yoghurt into a colander lined with a clean piece of muslin. Sit the colander in a bowl and leave in a cool place to drain for a few hours. Discard the liquid and tip the yoghurt into a clean mixing bowl.
  2. Peel the cucumber and cut it in half lengthwise. Use a teaspoon to remove the seeds, leaving a hollow centre. With a sharp knife, cut fine slices on the diagonal, like half-moons. Place these in a colander for a few minutes to drain away excess liquid.
  3. Add the cucumber, garlic, mint, olive oil and seasonings to the yoghurt. Fold in gently but thoroughly, then taste and adjust the seasonings to your liking.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again