Tzatziki
Home-made tzatziki is easy to make and so delicious! I often make it to serve with lamb koftas or lamb kofta tagine, as it's a lovely contrast to the spiced meat.
If there's any leftover, then it's lovely as a dip, with a plate of crudities and some warm flatbreads. Perfect lunchtime treat!
Just remember to make it well ahead of time, so that the grated cucumber can lose some of it's liquid and the garlic can infuse in the extra virgin olive oil.
½ large cucumber
2 -4 cloves of garlic
2 tablespoons of extra virgin olive oil
500g strained Greek yogurt
Handful of fresh mint
1 tablespoon of lemon
Salt
- Grate the cucumber and stir in ½ teaspoon of salt.
- Place in a sieve over a bowl.
- Crush the garlic and place in a bowl with the olive oil. Stir to combine.
- Leave both for 2-3 hours.
- When you return to the cucumber, use a spoon to push out any excess liquid or squeeze with your hands.
- Add to the yogurt along with the garlic and oil, and stir to combine.
- Finely chopped the mint and add to the yogurt, along with the lemon juice.
