Tzatziki recipe (Greek cucumber yoghurt dip recipe)Course: Appetizers, DipsCuisine: GreekDifficulty: Easy
Think Greek souvlaki and you know what I am talking about. A fresh, creamy, garlic yoghurt dip that is the perfect accompaniment with grilled meats such as lamb, chicken or simply spread over a fresh pita wrap. Ingredients used contain antioxidants and the yoghurt base contains protein and calcium.
2 cucumbers (large)
1kg yoghurt (Greek)
1 teaspoon salt (to taste)
1 tablespoon olive oil
2 garlic cloves (to taste)
- Wet cheesecloth, this will ensure yoghurt won’t stick to the cloth.
Use a cheesecloth to strain excess yoghurt liquid. To get the best result drain overnight. A Cheesecloth is a loose-woven gauze-like carded cotton cloth that can be used to strain excess liquid.
- Insert yoghurt into cheesecloth and hang, allowing yoghurt juices to strain (up to 3 hours).
- Finely dice 1 cucumber.
- Grate 1 cucumber and garlic cloves.
- Place strained yoghurt in a bowl.
- Add salt and grated cucumber to yogurt, folding through thoroughly.
- Fold grated garlic into the yoghurt and cucumber mixture, adding diced cumber and folding through thoroughly.
- Add olive oil, mixing through thoroughly.
- Tzatziki holds well for up to 3 days (in a sealed container).
- Preparation time does not include the time required to strain excess yoghurt juices. For the best result strain excess yoghurt juices overnight.
- Add more garlic and salt (to taste).