Tzatziki

Tzatziki

By
From
The Islands of Greece
Serves
4
Photographer
Steven Joyce

For me, this cool, creamy and tangy yoghurt dip is a crucial part of any meze meal. It also makes a perfect sauce for grilled meats and is essential when serving souvlaki.

Ingredients

Quantity Ingredient
200g greek yoghurt
1/2 long cucumber, grated, excess liquid squeezed out
1 garlic clove, crushed
1 tablespoon finely chopped dill
1/2 teaspoon lemon juice, or to taste
1 tablespoon extra-virgin olive oil, or to taste
salt
freshly ground black pepper

Method

  1. Line a sieve with muslin or paper towels, set it over a bowl and pour the yoghurt into it. Leave to drain for a couple of hours, or overnight, in the fridge. Discard the liquid.
  2. Add the cucumber, garlic and dill. Pour in the lemon juice and olive oil gradually, seasoning as you do so, tasting until the flavours are prefectly balanced. Chill until ready to serve.
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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