Tzatziki
This delicious dressing/salad/sauce is a staple in our house as soon as we get the barbecue out; it works with most grilled meats and is a classic accompaniment to Greek and Middle Eastern food. It is also a wonderful dip; serve it with some sliced vegetables and pitta/flat bread. Just delicious, light and fresh.
Quick and easy to make but wow, what a difference from the shop bought version. There is no going back once you make your own!
How to make Tzatziki
Collect all your ingredients together:
- 150g cucumber, ideally Lebanese
- 250ml/1 cup Greek or plain natural yoghurt
- 1 tablespoon olive oil
- 2 teaspoons lemon juice
- 1½ teaspoons white wine vinegar
- ¼ teaspoon fine salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
- ⅛ teaspoon onion powder
Now bring it all together:
- Grate the cucumber with a box grater and place in the centre of a clean tea towel. Twist the towel, to extract as much liquid as possible. Add to the yoghurt with the remaining ingredients.
- Stir to mix. Ideally leave for 30 minutes to allow the flavours to infuse.
- Serve, drizzled olive oil and some small chunks of cucumber.
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Tzatziki
This delicious dip/dressing/salad is a staple in our house as soon as we get the barbecue out; it works with most grilled meats and is a classic accompaniment to Greek and Middle Eastern food.
Ingredients
- 150g cucumber, ideally Lebanese
- 250ml/1 cup Greek or plain natural yoghurt
- 1 tablespoon olive oil
- 2 teaspoons lemon juice
- 1½ teaspoons white wine vinegar
- ¼ teaspoon fine salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
- ⅛ teaspoon onion powder
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Grate the cucumber with a box grater and place in the centre of a clean tea towel. Twist the towel, to extract as much liquid as possible. Add to the yoghurt with the remaining ingredients.
-
Add to the yoghurt with the remaining ingredients.
-
Stir to mix. Ideally leave for 30 minutes to allow the flavours to infuse.
-
Serve, drizzled olive oil and some small chunks of cucumber.
Recipe Notes
Equipment:
- kitchen scales and measuring cups and spoons
- grater
- mixing bowl
- chopping board and knife
- kitchen paper or clean tea towel
