Tzatziki

Tzatziki

By
From
New Middle Eastern Food
Serves
4-6 as part of a mezze selection
Photographer
Mark Roper

Ingredients

Quantity Ingredient
Strained yoghurt
see method for other ingredients

Method

  1. In a large bowl, mix together 350 g Strained Yoghurt, 2 seeded and grated small Lebanese cucumbers (skin left on), 1 clove garlic crushed with 1 teaspoon sea salt, 1 teaspoon dried mint, 1/2 cup roughly chopped mint leaves and the juice of 1 lemon. Season with a little sea salt and freshly ground black pepper. Chill until required and serve as a dip or with grilled meats. You can vary the final result by using different herbs. Instead of using chopped mint and dry mint, try substituting 1/2 cup chopped basil leaves to make basil tzatziki or 1/2 cup chopped tarragon leaves with a splash of arak or Pernod to make tarragon tzatziki.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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