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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.

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  • 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

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.


Makes 1½ cups

Mix all ingredients together. 

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