Greek Tzatziki
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4-6 servings
Tzatziki is a deliciously creamy cucumber dip or condiment that's quick and easy to make at home. Serve as a dip with pita, or on grilled lamb or souvlaki ... anywhere you like!
The cucumber is salted and drained, a small step but a key one, as it gives you an intensely creamy dip – it shouldn’t be at all runny.
Note, the cook time here is just the time needed to drain the cucumbers and yoghurt.
Ingredients
- cucumber 1
- sea salt and freshly ground black pepper
- garlic 1 small clove
- dried mint 1 tsp
- Greek yoghurt 500g
- extra virgin olive oil
- lemon ½
Method
Start by draining the cucumber. Trim it and coarsely grate it into a mixing bowl. Mix in 1 teaspoon of flaky sea salt (if using fine sea salt, use ½ teaspoon), then spoon it into a clean, fine sieve. Leave it to drain over the mixing bowl for 1 hour, stirring occasionally to remove all the liquid.
When it is ready, spoon it into a larger mixing bowl. Finely grate in the peeled garlic clove and add the dried mint and a good pinch of ground black pepper.
Spoon the yoghurt into the fine sieve. You don’t want to press it through, just to remove any excess liquid. When it’s drained, spoon it into the bowl with the grated cucumber, drizzle in 2 tablespoons of extra virgin olive oil, squeeze in a little lemon juice to taste and mix everything together well.
Serve finished with a little drizzle of oil on top and sprinkled with a little extra dried mint.
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