Tzatziki

Ingredients:

  • 150g Greek yoghurt
  • 1/2 cucumber
  • 2 - 4 crushed garlic cloves
  • 1 tbsp olive oil
  • 1 tsp lemon juice (or white wine vinegar)
  • 1 tsp chopped or dried mint (or dill)
  • 1/2 tsp salt
  • Pepper to taste

Method:

Peel cucumber, cut in half lengthways and de-seed using a teaspoon, then coarsely grate.
Put grated cucumber into a sieve suspended over a bowl, sprinkle over 1/2 tsp of salt and mix through. Place a plate on top of cucumber and allow cucumber to drain for approximately 1 hour, or until water stops dripping (whichever is first).
Combine all the ingredients and mix thoroughly.

If Greek yoghurt is not available you can make your own Greek style from plain yoghurt by suspending a sieve lined with cheesecloth over a bowl, adding the yoghurt and allowing it to drain for 2-3 hours, or longer if thicker yoghurt is preferred, in a refrigerator. A paper coffee filter can be used as an alternative to a cheesecloth, following the above method.

Tzatzike makes a great accompaniment to lamb steaks/chops or can be used as part of a summer mezze.  
 
Cucumber plant in Mette's Warriston greenhouse.
Photo: MF