We know that it’s not Andalusian, or even Spanish, but there’s something truly wonderful about this tasty, cool accompaniment. It goes so well with our signature ‘Dirty Burgers’. It’s great with a cheese and meat platter too, or even just slathered on homemade olive oil crostini and enjoyed with a glass of cold crisp white wine and a good view!
So we’re unashamedly stealing this recipe from our Mediterranean friends, the Greeks, and sharing our take on homemade tzatziki – it’s just too good to keep to strict international borders!
If you do make it, let us know what you think, or do you have your own twist on a classic tzatziki that you could be persuaded to share…?!
Oven: – doesn’t even need turning on
Feels: Decidedly Mediterranean!
- 1 cucumber
- 350g Greek yoghurt
- 2 tbsp freshly chopped mint
- 1 clove crushed garlic
- 1 tbsp freshly chopped dill
- 1 tbsp freshly chopped chives
- 1 lemon – zest of the whole lemon and juice of half the lemon
- 1/2 tsp salt
- olive oil for drizzling
WEIGHTS & MEASURES
This might sound unconventional, but the weights and amounts here are really just a guide (it’s very hard to go wrong with tzatziki!), and much of the fun and enjoyment of this lovely dish is tweaking it until you find the proportions that you really like – some prefer less garlic, some people enjoy more.
So think of this as a decent starting point on your tzatziki adventure!
A good guide on cucumber to yoghurt ratio for instance is if you put individual yoghurt pots end to end, you’ll need about the same length of cucumber!
Cut the cucumber length-ways and de-seed it. Just run the end of a teaspoon up and down the cut face and the watery bit will come out. You don’t need this – the idea is to use only the firmest part of the cucumber.
Grate the cucumber over a bowl, sprinkle the salt over it and let it drain. Squeeze out as much moisture as you can.
The drier you can get the cucumber, the better the tzatziki will be, and it will keep for longer too.
If you have plenty of time, put the cucumber in a sieve and leave it over a bowl in the fridge overnight (but we never seem to have enough time, so just squeeze it with kitchen paper).
Then just add the cucumber to a bowl with the Greek yoghurt and mix in all the other ingredients; the dill, mint, chives, crushed garlic, lemon zest and lemon juice.
Then drizzle with olive oil as you’re ready to serve it.
Any leftover tzatziki will keep in the fridge (in an airtight container) for up to 7 days.