Ingredients
2 cups of Greek Yoghurt
1 Lebanese Cucumber
1 Lemon
1 clove of Garlic
S+P
EVOO
Fresh Dill
Method
Grate (of finely dice) your cucumber onto kitchen paper and squeeze out all the excess water.
Add it to a bowl with the yoghurt, a pinch of s+p, drizzle of olive oil and some torn in dill, about a tablespoon.
When adding the lemon, start with 1/2 and taste to see if you want it more tang. you can even add some lemon zest if you like.
There are two options when adding in the garlic. if you want a real garlic punch then grate/crush in 1/4 - 1/2 a clove. If you prefer more of a mild flavour cut a flew slits in the clove and mix it in whole, just make sure you remove it before serving or you'll be playing garlic roulette.
Mix everything together, taste and adjust your seasonings if needed.
Enjoy x
My Tip: I like to strain my yoghurt to remove the excess water, it means i'm left with a thicker, creamier tzatziki. To do this, line a bowl with a tea towel, pour in the plain yoghurt and tie the tops of the towel together. I put a wooden spoon through the knot and balance it over the bowl in the fridge for a few hours - overnight.
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