Tzatziki

The real thing. Cool, creamy and herb-fresh. The key is straining the yoghurt and salting the cucumber first.

10 minServes 6Easy

CucumberGarlicDill

At its best when cucumbers and herbs are freshly picked.

Photo coming soon

Ingredients

500gfull-fat Greek yoghurt
1 largecucumber
2 clovesgarlic, minced
2 tbspfresh dill, chopped
2 tbspolive oil
1 tbsplemon juice
1 tspsalt

Method

1Grate the cucumber, toss with 1/2 tsp salt and squeeze out as much water as possible in a clean cloth. This step is essential — watery tzatziki has no texture.
2Strain the yoghurt through muslin or a fine sieve for 30 minutes if you have time — it concentrates the flavour.
3Combine yoghurt, cucumber, garlic, dill, olive oil and lemon juice. Season with remaining salt.
4Refrigerate at least 30 minutes before serving for the flavours to come together.

Tips

Do not skip squeezing the cucumber. It makes the difference between thick, creamy tzatziki and a watery dip.

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