Tzatziki
Yoghurt, Cucumber and Garlic Dip
Tzatziki is thick yoghurt, cucumber and a good deal of garlic, and the only skill in it is getting the water out of the cucumber. Done properly it is thick enough to hold a spoon upright. It goes with bread, with grilled meat, with fried vegetables and with almost everything else on a Greek table.
Tzatziki is the sauce in a souvlaki or gyros pita.
The two recipes agree on strained Greek yoghurt, cucumber with the water pressed out, garlic, lemon and olive oil. One adds dill, mint and shallot; the other is plainer, with a little white vinegar.
Ingredients
Ingredients
- 1/2 large cucumber (about 200 g), peeled
- 1 tsp fine sea salt, plus more to taste
- 500 g thick Greek-style yoghurt, full fat
- 1 to 2 garlic cloves, crushed to a paste
- 2 tbsp finely chopped dill
- 1 tbsp finely chopped mint (optional)
- 2 tsp lemon juice
- 1 tbsp extra virgin olive oil, plus more to serve
- Black pepper
Method
- Salt and drain Grate the cucumber coarsely into a fine sieve set over a bowl, toss with the salt and leave for 10 to 20 minutes.
- Squeeze dry Take handfuls of the cucumber and squeeze hard, or press it in a clean tea towel, until it gives up no more liquid. This is what makes the dip thick.
- Mix Stir the cucumber into the yoghurt with the garlic, dill, mint if using, lemon juice and olive oil. Season with pepper and taste for salt.
- Chill and serve Cover and chill for at least 1 hour so the garlic mellows. Serve cold in a shallow bowl with a swirl of olive oil on top.
Raw garlic strengthens as it stands. Start with one clove.
Do not use a blender: it breaks the cucumber down into water.