Tzatziki

A traditional recipe for Greek tzatziki made with yogurt, cucumbers, garlic and dill. Serve with souvlaki or gyros for the ultimate Greek feast.

Ingredients 

• 1 cucumber, long-sized, peeled, finely grated (Note 1)
• 500 grams Greek yoghurt, (Note 2)
• 2 garlic cloves, finely chopped
• 1 tablespoon white wine vinegar, (Note 3)
• 2 tablespoons olive oil, extra virgin
• 2 tablespoons dill , finely chopped (Note 4)
• 1 teaspoon salt

Instructions 

Step 1

Line a bowl with thick absorbent kitchen paper or a muslin cloth. Peel and deseed the cucumber. Grate the cucumber into the lined bowl.

Step 2

Once grated, bunch up the paper or cloth and squeeze the excess cucumber water.

Step 3

Place the grated cucumber into another bowl along with the yoghurt, garlic, vinegar, olive oil, dill and salt. Mix well, cover and place in the refrigerator. (Note 5).

Step 4

Serve after a few hours with pork souvlaki, pita bread, vegetables or crackers.

Notes

1. You can also substitute with 2 Lebanese cucumbers 
2. You can use low-fat Greek yogurt or a plant-based yogurt if vegan
3. Can sub for lemon juice – try 1 teaspoon and adjust for tartness
4. While dill gives tzatziki it’s distinct flavour, you can also use mint
5. Once everything is combined I recommend you place the tzatziki into the fridge and let it rest a little while.  It’s a good idea to make this the day before. That way all the flavours get to develop really well.