Published on March 7th, 2010 | by Gareth
Tzatziki like Hommous, is another common Greek meze. Used as a dip for flat bread as an appetiser and often as a sauce for souvlaki, Greek tzatziki is cooling and refreshing on a hot day.
- 500gms thick Greek yoghurt – the thicker the better. If Greek yoghurt is unavailable strain plain yoghurt in a muslin cloth for 10 minutes to remove excess whey.
- 1 Lebanese cucumber (telegraph will suffice if you can’t get Lebanese).
- 1-2 Garlic cloves minced (add more if you are a garlic fan).
- 1 Tsp fresh or dried chopped dill leaf.
- 3-4 Tblspns virgin olive oil
- Salt to taste.
- 2 Tspn fresh lemon juice.
Grate the cucumber and squeeze the excess water out with your hands or through a sieve. Like the yoghurt you remove as much liquid as possible. Mix all of the ingredients in a bowl and chill for 2 hours. Serve the finished tzatziki with grilled flat bread or souvlaki.