This refreshing dip of yoghurt, garlic and cucumber is a Greek staple and Elena Kanidiadis share with us her recipe and her way of preparing it. Serve tzatziki with other dips and warm bread as an appetiser or serve as an accompaniment to grilled seafood.
- 1 large cucumber, peeled (see note)
- 1 tsp salt
- 1 kg Greek-style natural yoghurt
- ½ tsp white pepper
- 1 tsp lemon
- 1 tsp crushed garlic
- 1 tsp olive oil
- 1 tsp white vinegar
- slices of red capsicum, sprigs of parsley, slices of freshly baked homemade bread, to serve
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 4 cups
Dice cucumber, place it in a food processor and add salt. Blend for approximately 20 seconds.
Pour blended cucumber through a strainer to separate the liquid from the pulp.
Discard the liquid and place the pulp in a mixing bowl. Add remaining ingredients and mix with a wooden spoon.
Pour well mixed ingredients onto a decorative serving dish. Dress the dip with slices of red capsicum and sprigs of parsley. Serve with slices of freshly baked homemade bread.
The cucumber peel can be given to your chooks or added to the compost bin. The liquid from the cucumber can be used in a soup dish or watered down and returned to the garden bed.