Tzatziki Recipe

I hate cucumber. It’s one of the few things I don’t like. Right up there with celery, which is just absolutely vile.

However, I don’t mind it as an ingredient, and I love Greek food, so Tzatziki is one of the few acceptable cucumber based foods. Because of my general cucumber aversion, Jamie Oliver has helped me with this, but his had a lot of ingredients, so I have simplified for the busy mum (me).

Instructions

  • ½ a large cucumber
  • 2 Cloves of garlic
  • 2 Tbsp. Olive oil
  • 250g Greek Yogurt
  • 1 Tsp Lemon Juice
  • Salt

tzatziki ingredients

Method

Firstly, half the cucumber length ways, and scoop out all the seeds. Next grate them into a sieve, sat in a bowl.

sliced cucumber

Now, squeeze them out. Then put the cucumber mush back into the sieve, above the bowl, and mix with a pinch of salt. Leave for 30 minutes, then come back and squeeze it again. Be amazed at the amount of water you get out. Leave for another 30 minutes, then squeeze it again. Really, is this water somehow replenishing itself?! I think you could keep doing this forever, and they would never be dry. So, when you’ve had enough, tip them out on to a tea towel, and pat dry.

draining cucumber

While you are waiting for the cucumber to dry, chop the garlic as finely as possible. You could use a garlic crusher for this, but nothing gives me quite the same pleasure as chopping garlic. I can’t even begin to explain how much I enjoy trying to get it tiny. Add the garlic to a small bowl, and pour in the oil. Leave for at least 30 minutes, but generally just until the cucumber is ready.garlic

Add all the ingredients to a bowl, mix together well. Cover and refrigerate until needed. Goes great with my Greek Wraps.

Tzatziki Recipe
Prep Time
1 hr 15 mins
Total Time
1 hr 15 mins
 

Tzatziki is great on wraps, with chicken or as a dip on it's own!

Course: Extra
Cuisine: Mediterranean
Servings: 6 Servings
Calories: 100 kcal
Author: Donna
Ingredients
  • 1/2 Cucumber
  • 2 Cloves Garlic -Crushed
  • 2 tbsp Olive oil
  • 250 g Greek Yogurt
  • 1 tsp Lemon Juice
  • Pinch Salt
Method
  1. Slice the cucumber in half and scoop out the seeds.

  2. Grate into a sieve, sitting in a bowl.

  3. Squeeze out as much water as you can with your hands, leave for 30 minutes.

  4. Soak the garlic in the oil. 

  5. Squeeze the cucumber out again, then pat dry with a tea-towel.

  6. Mix all the ingredients together in a mixing bowl.

 

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