from Tatiana's notebook · Dips & sauces
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.
- Total
- 1 hour 10 minutes
Jump to the methodAdded August 2011
You'll need
- 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
Method
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.
Grate and drain the cucumber 
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.
