This is one of the most popular dips in Greece! Of course in Greece they don't need to strain the yoghurt because theirs is the 'real deal' - not like some watery versions we get in the supermarkets here in NZ. By straining the watery liquid out of the yoghurt, the end result is thicker and more like the traditional Greek tzatziki. Mm mmm
- 500g Greek style yoghurt
- 1 x grated unpeeled telegraph cucumber
- 2 cloves garlic crushed (or more if you like it quite garlicky)
- 1/4 tspn salt
- 3 - 4 tblspn ILIADA Extra Virgin Olive Oil
- 1 x tblspn finely chopped fresh dill
Strain the yoghurt through a clean tea towel in a sieve for about an hour.
Trim the ends off the cucumber and grate, lightly squeezing any excess water.
Then place all ingredients in a bowl and mix thoroughly. Refrigerate for a while before serving to allow the flavours to develop.
Serve with an extra sprinkle of fresh dill and some drops of olive oil.
Fabulous with souvlaki, keftedakia, roast lamb, pork chops, barbecued calamari, as a dip or just by the spoonful...
Kali Orexi!!!
In Greece we still usually strain the yoghurt, and you must strain the cucumber really well too. I suppose the pronunciation might be different in some areas, but on mainland Greece and everywhere I've been it's pronounced Tzatziki (a tz sound, not a j sound.)
ReplyDeleteRegardless of how you say it, it's ultra yummy!
DeleteI Know!!!
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