Ingredients
- .Makes 300ml (1 small bowl)
- 300 ml thick Greek yoghurt
- 2 cloves garlic
- 1 medium sized cucumber, cut in half and seeds removed
- 2 Tbsp extra virgin olive oil
- Pinch salt
- 1 tsp red wine vinegar
Tags
Preserves
Dip
TZATZIKI
Method
- Put yoghurt into a bowl, crush garlic to a smooth paste with a little salt (mortar and pestle is good for this)
- Add to the yoghurt and mix through
- Grate the cucumber and squeeze out excess liquid (the dryer the better)
- Add to the yoghurt mixture along with 1 Tbsp of the olive oil, red wine vinegar and salt, taste and adjust if necessary
- Store in the fridge until required
- Serve in a small dish drizzled with the remainder of the oil and plenty of flatbreads, and crudities
Comments
This is a classic and one of the first dishes I was taught when I lived in Greece. It’s cooling, refreshing and versatile
Thanks to Waikouaiti Gardens for providing the cucumbers used in the demonstration.
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