Does this magical dip really need an introduction? Well..if you insist.
Tzatziki is a staple in any Greek or Cypriot diet. It’s eaten with everything. On meat, on keftedes, on gyros, on bread, on a spoon. Everything. It is magical.
Obviously if you’re not comfortable with the garlic you can add as little as you like. I however forfeit socialising for a couple of days and get down and garlicky. Yummers.
This is best eaten on the day it’s made, but it does keep in a fridge for a couple of days afterwards.
- 500g Greek style yoghurt (you could also use fat free, if you’re diet conscious)
- 170g cucumber, seeds removed
- 2 garlic cloves, minced
- 2 tablespoons chopped mint, preferably fresh
- 1 tablespoon olive oil
- Freshly ground pepper
- 2 kalamata olives to garnish
Using the large holes of a grater, grate the cucumber. Use some absorbent kitchen paper to squeeze and blot any excess liquid from the cucumber.
In a bowl, add the yoghurt, minced garlic, chopped mint, seasoning and olive oil and mix well. Fold in the grated cucumber, and refrigerate for a couple of hours before serving.
Give the tzatziki a quick stir before serving as the cucumber is likely to let out a bit of water. Transfer to a serving bowl and garnish with some sliced cucumber and of course a couple of customary olives.
Yields around 600g tzatziki.