Tzatziki
SERVES
4
PEOPLE
PREP TIME
70
MINUTES
COOKING TIME
MINUTES
CUISINE
Greek
COURSE
Starter
Method
Using a knife, food-processor or mandoline, slice the cucumber into julienne (matchsticks). Sprinkle with salt and set aside in a colander for 1 hour to drain. Combine the yoghurt, olive oil, lemon juice, pepper and garlic in a large bowl. Cover and refrigerate.
Just before serving, beat the yoghurt sauce with a wooden spoon until smooth. Tear the mint leaves into small pieces. Dry the cucumber by gently squeezing it between paper towels, don't worry if the cucumber bruises — it is more important to avoid a watery salad. Combine with the yoghurt mixture and mint, add salt and pepper to taste, and serve.
This recipe is from Flavours of Greece by Rosemary Barron published by Grub Street.
Ingredients
1 large cucumber, peeled
½ tbsp sea salt, or more to taste
300ml yoghurt
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
freshly ground white pepper
2 large garlic, finely chopped
5 tbsp fresh mint leaves or coarsely chopped flat-leaf parsley or 2 tablespoons dried mint, crushed
Method
Using a knife, food-processor or mandoline, slice the cucumber into julienne (matchsticks). Sprinkle with salt and set aside in a colander for 1 hour to drain. Combine the yoghurt, olive oil, lemon juice, pepper and garlic in a large bowl. Cover and refrigerate.
Just before serving, beat the yoghurt sauce with a wooden spoon until smooth. Tear the mint leaves into small pieces. Dry the cucumber by gently squeezing it between paper towels, don't worry if the cucumber bruises — it is more important to avoid a watery salad. Combine with the yoghurt mixture and mint, add salt and pepper to taste, and serve.
This recipe is from Flavours of Greece by Rosemary Barron published by Grub Street.
