This Tzatziki is super simple, please do not be intimidated by all the steps! It's perfect with carrot sticks and crusty Turkish bread on a nibble platter or dolloped next to Greek Chicken or Lamb. Pictured next to a Hummus with Israeli salad and Dukkah
Ingredients
2 Continental Cucumbers
1kg Greek style yoghurt
2-6 cloves garlic
Method
Add yoghurt to a bowl (for a super creamy dip, see below in Notes for how to drain your yoghurt first)
Peel cucumbers (you can leave the skin on, but check first to make sure they are not too bitter)
Slice the cucumbers lengthways and scrape out all the seeds with a spoon.
Grate cucumbers and then put all the pulp in a cheese cloth or clean tea towel and squeeze all the moisture out.
Mix the yoghurt and cucumbers together and add as much garlic as you like, 2 cloves will give you a subtle flavour, 6 cloves for a really full flavour.
Notes
For a super creamy Tzatziki, drain the whey out of the yoghurt by lining a colander with cheese cloth or clean tea towel and tip yoghurt in. Cover and set the colander over a plate to catch the drips in the fridge, stir a couple of times over a few hours. This step is absolutely optional, but the more liquid you remove, the creamier it will be!
The garlic can take a little while to fully infuse, so if you think it might need a little more garlic, just wait and see how the flavour develops.
I tend to tip the Tzatziki straight back into the yoghurt container as it is the perfect size, but just remember which tub has the Tzatziki in it before you dollop some onto your breakfast porridge!
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