Sauces & Basics
Tzatziki
Cool, garlicky yoghurt with grated cucumber, dill and lemon.
This is the tzatziki from my Greek nights, where it ends up on everything from the phyllo pie to the souvlaki. I grate the cucumber seeds and all, salt it, and give the garlic and dill a couple of minutes with it before the yoghurt goes in. Use the thickest yoghurt you can find, and scoop it up with warm pita.
Makes about 1.2 litres (5 cups), plenty for 10 as a dip · 15 minutes
Ingredients
- 600 ml thick yoghurt, Greek or Balkan style (2½ cups)
- 2 large cucumbers, grated, seeds and all
- 75 ml lemon juice (5 tbsp)
- 100 ml chopped fresh dill (about 7 tbsp)
- 4 garlic cloves, finely grated
- Salt
- Olive oil, to drizzle
Method
- Put the grated cucumber in a medium bowl and toss it with a good pinch of salt.
- Add the garlic and dill, mix everything together well, and let it sit for 2 minutes.
- Add the lemon juice and toss again.
- Stir in the yoghurt until it is all well combined, then taste it and add a little more salt if it needs it.
- Drizzle it with olive oil just before you serve it.
Notes
- For a thicker tzatziki to spread in wraps, squeeze the salted cucumber in a clean towel before you add the garlic and dill.
- Keep it covered in the fridge and eat it within 3 days. Try not to leave it out on the table for more than 2 hours.
- It is lovely with warm pita, grilled fish or lamb, crispy potatoes and roasted vegetables.
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