INGREDIENTS
- 500 g strained Greek yogurt, full-fat, preferably sheep’s milk
- 1 large cucumber
- 2–3 garlic cloves
- 3–4 tbsp extra virgin olive oil
- 1–2 tbsp white vinegar
- 2 tbsp fresh dill, finely chopped
- Salt & pepper
EQUIPMENT
- Grater
- Strainer
- Mortar & pestle
- Mixing bowl
METHOD
- Grate the cucumber, salt lightly, rest for 10 minutes and squeeze out moisture completely.
- Crush the garlic with a pinch of salt in a mortar until smooth.
- In a bowl combine yogurt, cucumber, garlic, olive oil, vinegar, dill, salt and pepper.
- Mix gently until creamy and uniform.
- Refrigerate for at least 1 hour before serving.
- Serve with a drizzle of olive oil and fresh pepper.
NOTES
For extra thick tzatziki, drain the yogurt overnight in a cheesecloth.
