Tzatziki, is a wonderful addition to many meals. I like to use it on virtually any grilled fish or chicken dish. Use it as a dip for vegetables, or a replacement to mayonnaise. Of course traditionally it is served with Greek dolmades or chicken souvlaki.
What you need
500 grams (1 lb) thick full fat yoghurt
½ Lebanese cucumber (peeled, seeded and finely diced)
1 small clove garlic (finely diced)
Sea salt
Black pepper corn mill
Extra virgin olive oil
Juice of ½ a lemon
What to do
Pour any liquid collected on the top of the yoghurt off.
Squeeze as much juice from the diced cucumber as possible.
Combine the yoghurt, cucumber, garlic, a few pinches of salt, a few turns of the pepper mill, 2 tbsps olive oil, and the lemon juice.
Gently stir and place in the fridge for 1 hour prior to serving. grea served with Lamb koftas or barbequed meats.
What you need
500 grams (1 lb) thick full fat yoghurt
½ Lebanese cucumber (peeled, seeded and finely diced)
1 small clove garlic (finely diced)
Sea salt
Black pepper corn mill
Extra virgin olive oil
Juice of ½ a lemon
What to do
Pour any liquid collected on the top of the yoghurt off.
Squeeze as much juice from the diced cucumber as possible.
Combine the yoghurt, cucumber, garlic, a few pinches of salt, a few turns of the pepper mill, 2 tbsps olive oil, and the lemon juice.
Gently stir and place in the fridge for 1 hour prior to serving. grea served with Lamb koftas or barbequed meats.
