TZATZIKI 2

This recipe first appeared in a post I wrote for MAMAMIA last week. You can read that full post here.

In case you missed it, or if you just want to print it out, here it is again!

ENJOY!

INGREDIENTS

• 1kg full fat Greek style yoghurt (my Yaya actually “hangs” this overnight – don’t tell her, but I never do, I’m too lazy! She places it in muslin cloth and hangs it over a bowl so that all the water can drain out. This leaves you with only the creamiest of creamy bits!! Feel free to do this, or if you don’t have time/can’t be bothered, like me, then don’t, it’s still AMAZING!)
• 3 cucumbers
• 2 tablespoons salt (that’s TABLEspoons folks!)]
• 2 teaspoons pepper (that’s TEAspoons!)
• 1-2 cloves garlic (depending on how much you like garlic!)
• 1 lemon – juice only
• 1 bunch dill
• 2 tablespoons olive oil
• 1 cap white wine vinegar

METHOD

• Grate cucumbers onto a paper towel or a clean kitchen tea towel. Spread grated cucumbers out and sprinkle with all the salt. The salt will draw the water out of the cucumbers so that when you add them to the dip later they won’t release excess liquid making the dip runny. Leave them drawing salt out for about half an hour.
• Place the yoghurt into a large mixing bowl. Add in the pepper, crushed garlic, lemon juice, olive oil and vinegar and mix well.
• Add in cucumber (after having waited half an hour and pressed dry – see image). Stir through.
• Just prior to serving, finely chop the dill and stir through well.
• Serve with fresh, crusty bread.
• Note: Can be stored in an airtight container until the expiry date of the original tub of yoghurt.