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  Tzatziki

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A refreshing yogurt, cucumber and garlic traditional dip.

You will need

(serves 6-8)

 

2 large cucumbers, peeled
600ml Greek yogurt
5 garlic cloves, crushed
1 tbsp fresh dill, finely chopped
1 tbsp extra-virgin olive oil
 
 
1.Grate the cucumbers using a coarse grater into a colander. Place a bowl underneath the colander and leave overnight to drain. It is essential to remove all the juices or the dip will be watery and separate. If you are in a hurry then place grated mixture in a kitchen cloth, pulling up the corners to make a tight bundle. Squeeze the bundle very hard to extract all the moisture.
 
2. Put grated cucumber in a mixing bowl and stir in yogurt, crushed garlic, dill, olive oil and salt and pepper. Cover bowl with cling film and chill for 3 hours for the flavours to blend. The tzatziki can be left in the refrigerator for a maximum of two days before being used. Just before serving, stir.

 

3.To serve, place three or four tbsp on a small plate or bowl.
 
Please make a comment on this recipe or make a suggestion - click here

 

Your Comments

Suggestion:I always place the yogurt in a muslin bag and leave it to drain for at least two hours, in addition to draining the cucumber. It is a very favorite recipe which I often use to accompany spanakopitta.
Suggestion: Hi, I like to add some fresh spearmint and juice of half a lemon.
Maria Rulias

 

Suggestion:Seemingly the mot simple recipe for this wonderful sauce if you can call it that thank you ....

 

 

 

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Serving suggestion

Serve as a starter with freshly baked pita bread or raw chopped vegetables. Or why not as an accompaniment to a lamb dish?

 

 


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