Homemade Tzatziki
Thick, garlicky Greek yoghurt dip with cucumber and fresh dill — essential alongside gyros or warm pitta.
Instructions
- 1
Grate the cucumber coarsely on a box grater. Place in a clean tea towel or a few sheets of kitchen roll and squeeze firmly to remove as much moisture as possible.
- 2
Mince the garlic and crush it into a paste with a pinch of salt using the flat of your knife.
- 3
In a bowl, combine the yoghurt, grated cucumber, garlic paste, and dill.
- 4
Stir in the olive oil and vinegar or lemon juice.
- 5
Season with salt and black pepper to taste.
- 6
Cover and refrigerate for at least 30 minutes before serving to let the flavours develop.
- 7
Drizzle with a little extra olive oil to serve.
Notes
Squeezing out the cucumber is the most important step — skipping it will make the tzatziki watery within minutes. Full-fat Greek yoghurt is non-negotiable for the right thick consistency; low-fat versions are too loose. Fage or Total brands are widely available in London supermarkets and work brilliantly.
Provenance
Committed to this collection by the hand of Hunter.