Tzatziki
Recipe video above. Nobody makes Tzatziki as good as your yiayia, but just in case you want to make one using actual measurements (rather than a little bit of this and a slosh of that!), here is my recipe. Use as a dip for vegetable sticks and warm pita bread, as a sauce for Gyros, Doner kebabs and chicken skewers, and dolloping on Greek baked chicken pieces.
Ingredients
- 2 Lebanese cucumbers (Persian cucumbers)
- 1.25 cups Greek yoghurt (or Greek-style yogurt, preferably full fat)
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil ((or more if you want richer))
- 1 garlic clove (, minced)
- 0.25 heaped teaspoon cooking salt / kosher salt ((halve for table salt, +50% for flakes))
- pinch of black pepper
- 2 tbsp finely chopped dill ((or mint), OPTIONAL - see note)
Instructions
- Deseed, shred and squeeze - Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in a tea towel and squeeze to remove excess liquid.
- Mix - Place cucumber in a bowl. Add remaining ingredients then mix to combine.
- Set aside for at least 20 minutes for the flavours to meld.
- Use immediately or keep in an airtight container in the fridge for 3 days.