Tzatziki is easy to make and goes well with
Greek food like souvlaki or with pita bread on a meze platter. Dill is
traditional in Greece but is not always easy to find here.
1 cucumber – 1/4 t salt – a squeeze
of lemon juice - 1 T extra virgin olive oil - – 1 small clove of garlic ,
finely chopped - 1 cup of double thick Greek Yogurt – 2 teaspoons of lemon
juice. – 2 Tablespoons finely chopped fresh mint or dill or a combination of
the two – salt and freshly ground black pepper
Peel and top and tail the cucumber, then grate
it into a bowl. You want larger long pieces rather than small gratings. (DO NOT
use a food processor to blitz). Add salt and a squeeze of lemon and set aside
in the fridge for half an hour to allow it to release the juices. When it is
ready, take it out and put into a clean tea towel and wring out all
the moisture. Stir the olive oil and garlic into the yogurt, then add the lemon
juice and the cucumber. Mix well then add the mint and or dill. Season well
with salt and freshly ground black pepper. Taste and adjust the seasoning to
your taste and serve.
All content © John & Lynne Ford, Adamastor & Bacchus
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