Tzatziki
Recipe video above. Nobody makes Tzatziki as good as your yiayia, but just in case you want to make one using actual measurements (rather than a little bit of this and a slosh of that!), here is my recipe. Use as a dip for vegetable sticks and warm pita bread, as a sauce for Gyros, Doner kebabs and chicken skewers, and dolloping on Greek baked chicken pieces.
Instructions
- 1
Deseed, shred and squeeze - Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in a tea towel and squeeze to remove excess liquid.
- 2
Mix - Place cucumber in a bowl. Add remaining ingredients then mix to combine.
- 3
Set aside for at least 20 minutes for the flavours to meld.
- 4
Use immediately or keep in an airtight container in the fridge for - 4 days.
Ago's Notes
- Adjust salt to taste based on your canned goods.
Let the fresh tang of the cucumbers and yogurt dance with the brightness of lemon, guided by a whisper of garlic and the quiet strength of olive oil-this is simplicity made memorable, and your table will thank you.
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