Name: Proper Tzatziki
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 500 g full-fat Greek yoghurt; 1 large cucumber; 2 cloves garlic, finely grated; 2 tbsp olive oil, plus extra to serve; 1 tbsp white wine vinegar or lemon juice; 2 tbsp fresh dill or mint, chopped; 1 tsp salt

The Greek version — thick, garlicky, and cool. Made properly with strained yoghurt and squeezed cucumber. Everything else is a pale imitation.

Adjust servings 6

Ingredients

500 g full-fat Greek yoghurt
1 large cucumber
2 cloves garlic, finely grated
2 tbsp olive oil, plus extra to serve
1 tbsp white wine vinegar or lemon juice
2 tbsp fresh dill or mint, chopped
1 tsp salt

Method

1
Grate the cucumber coarsely. Place in a clean tea towel and squeeze hard to remove as much water as possible. This is the most important step.
2
Combine the squeezed cucumber with all other ingredients. Mix thoroughly.
3
Taste and adjust — it may need more garlic, lemon, or salt.
4
Cover and refrigerate at least 30 minutes for the flavours to develop. It improves significantly as it sits.
5
Serve with a drizzle of olive oil and a sprig of dill. Keeps for 3 days refrigerated.

Notes

Squeeze the cucumber until you think there's nothing left, then squeeze again. Watery tzatziki is a sad thing.

Growing Slicing Cucumber

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