Tzatziki is always a classic go to, fail safe. In fact this recipe is probably the most used in my dips and condiment collection. Possibly because its uses are endless and most simple meals can be livened up by a dollop. If you wanted to experiment with this dish you could substitute the Cucumber for raw Beetroot, to make a pink dip which is great with tortilla chips. I have even made it before with a mix of Celeriac and Apple. It makes a nice addition to any barbecue in the summer and looks great when simply topped with Sultanas, finely chopped Mint and a drizzle of Olive oil.
These photos below were taken a few weeks back when I made a collection of yummy things for Sunday Lunch at my mum’s house. This time I kept it simple and stuck to the Greek classic. I was serving spicy Meatballs and Tabbouleh wrapped in hot flatbreads and apart from a little Lemon infused Olive Oil to dress the Tabbouleh we were condiment-less and in need of a refreshing, zingy dip to pull the meal together. I have stuck to tradition and made it with Goats yoghurt but you could just as easily make it wit regular cows yoghurt. I would recommend using the full-fat thick Greek variety for the best texture. It also removes the need for straining.
Makes 1 Bowl Full
- 250g Goats Yoghurt or Thick Greek Yoghurt
- 1 small CUCUMBER – deseeded and coarsely grated
- 1 Lemon (zest and half the juice)
- Mint Leaves (a small handful)
- 1 clove of Garlic (germ removed*)
- 2 tbs Extra Virgin Olive Oil
Wash the cucumber and slice it in half. then remove all the seeds, using a spoon. Coarsely grate the cucumber onto a clean surface, don’t worry about peeling it. It adds extra texture. Gather up the gratings between your hands and squeeze out all the excess moisture over the sink. Get rid of as much as possible.
Line a colander with paper towel and lay the cucumber on top, cover with more kitchen towel and blot away more of the liquid.
Finely chop the mint, grate the garlic and lemon zest and add them to a bowl. (Reserve a little mint for garnish) Add the cucumber, yoghurt and a tablespoon of e v olive oil. Give it a good mix. Add the juice of half the lemon and season generously, tasting as you go. If you like it more lemony add more, if not opt for less. Add the scattering of mint and a drizzle of e v olive oil on top before serving.
*The germ is the small white, undeveloped sprouting that runs along the middle of a garlic clove, when you slice it in half. The flavour is often bitter and it is the part of garlic that is know to repeat on people. It is for that reason that i remove it when using raw garlic in any of my dishes.