Tzatziki
45 min (incl. resting)easy4 original servings
A thick, garlicky Greek yogurt dip loaded with squeezed cucumber, fresh dill and mint — the essential sauce for the gyros feast.
Ingredients
Serves
- 500 g full-fat Greek yogurt
- 1 large cucumber
- 4 cloves garlic, crushed
- 30 ml olive oil, plus extra to drizzle
- 15 ml lemon juice
- 10 g fresh dill, chopped
- 10 g fresh mint, chopped
- 5 g salt
- black pepper to taste
Instructions
- 1
Grate the cucumber coarsely. Sprinkle with 3 g of the salt and leave in a sieve for 15 minutes.
- 2
Squeeze the cucumber hard in a clean cloth to get as much water out as possible. This is the most important step — watery tzatziki is sad tzatziki.
- 3
Mix yogurt, crushed garlic, olive oil, lemon juice, dill, mint, squeezed cucumber, remaining salt and a good grind of pepper.
- 4
Cover and rest in the fridge for at least 30 minutes to let the flavours marry. Drizzle with olive oil before serving.