Tzatziki

I love making my own dips and this one of my favourites, Tzatziki. The recipe may sometimes vary depending on which herbs are available but one thing is certain, it always tastes great.

Ingredients

1 Lebanese cucumber
3 tbsp of Greek style yoghurt
1 crushed garlic clove
Zest of 1 lemon
1 tbsp chopped herbs: mint, parsley, dill
1 tbsp olive oil
1 tsp table salt
Salt and pepper to taste

You will also need: a piece of muslin cloth

Directions

Place the yoghurt in muslin lined over a bowl. Stand for about one hour to allow the excess whey to drain away.

When the moisture has finished draining the yoghurt should resemble a soft cheese.

While the yoghurt is draining, coarsely grate the cucumber in a bowl. Add the 1 tsp of salt and leave for 5-10 minutes. Squeeze out the moisture between your two hands.

Combine the yoghurt with the cucumber, the garlic, lemon zest, olive oil and herbs and mix thoroughly.

Season to taste with the salt and pepper before transferring it to a serving dish or bowl, the tzatziki is ready to eat and can be served with bread and raw vegetables such as carrot or celery.