SBS Food

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Cucumber tzatziki

Tzatziki can be used as a dip with warm crusty bread or served with spicy curries or Middle Eastern dishes to tone down the chilli heat. We are rarely without it in our refrigerator.

R_tzatziki_252622387

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    Ingredients

    • 350 g natural yoghurt 
    • 1 garlic clove, crushed
    • 1 Lebanese cucumber, grated 
    • pinch of salt
    • freshly ground black pepper
    • pinch of dried mint 
    • ½ cup chopped coriander leaves
    Makes 1½ cups

    Instructions

    Mix all ingredients together. 

    When making tzatziki substitute basil for coriander leaves, or add half-and-half depending on what’s available.

    Cook's Notes

    Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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    Published

    By Allan Campion, Michele Curtis
    Source: SBS



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    Cucumber tzatziki Recipe | SBS Food