Tzatziki
A thick, cooling Greek dip of strained yogurt with grated, well-squeezed cucumber, garlic, olive oil, a little vinegar and fresh dill.
Method
- 1
Grate the cucumber coarsely, skin and all, and mix it with the salt in a sieve set over a bowl.
- 2
Leave the cucumber to drain.
- 3
Squeeze the cucumber hard, a handful at a time, to remove as much liquid as possible.
- 4
Mix the yogurt, garlic, olive oil and vinegar in a bowl.
- 5
Stir in the cucumber and dill and taste for salt.
- 6
Cover and chill so the garlic mellows into the yogurt.
- 7
Serve with a thin drizzle of olive oil on top.
Notes
- Use thick strained Greek yogurt. Thinner yogurt can be drained in a cloth-lined sieve in the fridge for 2 hours.
- It keeps for 3 days in the fridge, and the garlic grows stronger as it sits.
Equipment
Coarse grater, Sieve, Mixing bowl