Tzatziki

Tzatziki

By
From
Meat
Makes
1 cup
Photographer
Dean Cambray

This well-known Greek sauce is often served with lamb dishes and as a dip with raw vegetables. I think tzatziki is especially good when you make it with new season’s garlic, which is much sweeter than the stuff that’s available all year round.

Hanging the yoghurt overnight to drain off some of the liquid (the whey) makes it thicker, creamier and richer.

Ingredients

Quantity Ingredient
500g natural yoghurt
1 lebanese cucumber, peeled
salt
1 garlic clove, crushed
1 tablespoon dill, chopped
1/2 teaspoon freshly ground white pepper
1/2 lemon, juiced

Method

  1. Spoon the yoghurt into a clean tea towel or square of cheesecloth or muslin. Tie the four corners together and suspend the bundle from a wooden spoon set over a deep bowl. Refrigerate and leave to drain overnight, or for up to 2 days.
  2. Split the cucumber in half lengthwise, scoop out the seeds and discard them. Grate the cucumber into a small bowl and sprinkle lightly with salt. Leave for 5 minutes then tip into a sieve and rinse. Use your hands to squeeze out as much of the liquid as you possibly can – you want the cucumber to be very dry or it will leak and make your tzatziki watery.
  3. Tip the drained yoghurt into a large mixing bowl. Add the cucumber with all the remaining ingredients and stir well. Taste and adjust the seasoning to your liking. Chill until required, and use within 7 days.
Tags:
Meat
Adrian
Richardson
La
Luna
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