The best Tzatziki we’ve made with great flavour and a really thick creamy texture. Totally different to the watery shop-bought versions. Serve with lightly toasted pitta breads, for dipping, or Greek lamb kebabs.
Tzatziki – to serve 6
- 1 large cucumber
- 2 garlic cloves
- 500g natural Greek ewe’s milk yogurt (‘Total’ if you can find it – don’t buy a low-fat version for this)
- 75g scallions, finely chopped
- 2 tbsp chopped fresh dill or mint
- 2 tbsp extra virgin olive oil
- 1 tsp white wine vinegar
Peel most of the skin off the cucumber but not all of it. Coarsely grate the cucumber, put into a clean tea towel and squeeze out most of the excess liquid.
Crush the garlic into a smooth paste by adding a large pinch of salt and crushing on a board with the back of a large knife.
Put the yogurt into a bowl and stir in the cucumber, garlic, scallions, dill or mint, olive oil, vinegar and some seasoning.
(Original recipe from Rick Stein’s Mediterranean Escapes, BBC Books, 2007.)