- 250g (9oz) cucumber
- 4 teaspoons table salt
- 2kg (4lb 8oz) strained Greek yoghurt
- 35ml (1¼fl oz) red wine vinegar
- 1 small bunch of dill, chopped
- 100ml (3½fl oz) extra virgin
- olive oil, plus an extra
- drizzle to garnish (optional)
- 1 garlic clove, finely chopped
- fronds of dill, to garnish (optional)
- SERVES 10
Tzatziki with a hint of garlic by Christina Mouratoglou
Christina Mouratoglou
23rd April 2018
Tzatziki with a hint of garlic by Christina Mouratoglou
Tzatziki with a hint of garlic by Christina Mouratoglou
Refreshing, cooling, delicious and healthy, this renowned combination of cucumber and Greek yoghurt is our idea of summer in a jar. Tzatziki goes with just about anything you can think of – bread, vegetables, grilled meat... And in our particular take on this Greek staple, we try to use as little garlic as possible. This recipe makes a large quantity of tzatziki, but with all its varied uses, it will soon disappear!
Ingredients
Method
Peel the cucumber, then grate into a sieve and sprinkle over 2 teaspoons of the salt. Leave to drain for a few minutes, then squeeze all the liquid out
– don’t hesitate to use your hands for this.
Tip the cucumber into a large bowl, add the remaining salt and the rest of the ingredients and mix well.
Cover the tzatziki with clingfilm and leave
to stand in the refrigerator for 30 minutes.
Garnish with dill fronds or a drizzle of olive oil before serving. This will keep in the refrigerator for 3–4 days.
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