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.
- 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
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.