Tzatziki

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By Team Studio Kitchen

In just a few easy steps, you can whip up this delectable and vibrant condiment bursting with freshness. The beauty of Tzatziki lies in its versatility, and our recipe often adapts to the herbs available. For a twist, we occasionally swap out fresh garlic for roasted, adding a depth of flavor. Whether enjoyed as a dip alongside freshly baked Pita Bread, complementing roast chicken, or enhancing the richness of our Slow Cooked Lamb & Pita Toastie, this Tzatziki is a delightful accompaniment.

Time

1

hour

30

minutes

Degree of Difficulty

Easy

Save

0

Portions

6
servings

Share Recipe

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Ingredients

Servings

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400g Greek yoghurt, hung
1 whole long cucumber
1 clove of garlic
1sprigs fresh mint
3sprigs fresh dill
 to taste salt flakes
 to taste freshly ground black pepper
 olive oil for drizzling
1

To hang the yoghurt... hang the yoghurt in a fine mesh strainer lined with muslin, suspended over a bowl, for a minimum of one hour to remove the excess liquid. This can be done the day before and left overnight if needed.

 

 

2

Prepare the cucumber... peel the cucumber, cut in half and remove the seeds and grate coarsely. Squeeze out the excess liquid and place in a bowl.

 

3

For the yoghurt... remove from the fridge and discard the liquid.

 

4

Add the yoghurt to the cucumber.

 

5

Grate the garlic glove.

 

6

Prepare the herbs by chopping them finely.

 

7

Add to the bowl, season well with salt flakes and freshly ground black pepper and combine. Add a splash of white vinegar to taste.

 

8

To Serve... place in a serving dish and drizzle with olive oil.

 

1
0 hours 0 minutes

To hang the yoghurt... hang the yoghurt in a fine mesh strainer lined with muslin, suspended over a bowl, for a minimum of one hour to remove the excess liquid. This can be done the day before and left overnight if needed.

 

2
0 hours 0 minutes

Prepare the cucumber... peel the cucumber, cut in half and remove the seeds and grate coarsely. Squeeze out the excess liquid and place in a bowl.

3
0 hours 0 minutes

For the yoghurt... remove from the fridge and discard the liquid.

4
0 hours 0 minutes

Add the yoghurt to the cucumber.

5
0 hours 0 minutes

Grate the garlic glove.

6
0 hours 0 minutes

Prepare the herbs by chopping them finely.

7
0 hours 0 minutes

Add to the bowl, season well with salt flakes and freshly ground black pepper and combine. Add a splash of white vinegar to taste.

8
0 hours 0 minutes

To Serve... place in a serving dish and drizzle with olive oil.

Recipe Tags chicken, lamb, toastie