July 31, 2009

Tzatziki

Name: Tzatziki
Cook time: 10 min
Total time: 10 min
Ingredients: 500 gram greek-style yoghurt; 1 lebanese cucumber, peeled, grated coarsely; 1/2 teaspoon salt; 1 clove garlic, crushed; 1 tablespoon lemon juice; 2 tablespoon finely chopped fresh mint; 2 tablespoon olive oil

There are many variations of this classic mezze; the cucumber can be diced instead of grated and you can use dill and parsley instead of mint.

Makes 1.75 Item

Cook

10M

Women's Weekly Food

Ingredients

500 gram greek-style yoghurt

1 lebanese cucumber, peeled, grated coarsely

1/2 teaspoon salt

1 clove garlic, crushed

1 tablespoon lemon juice

2 tablespoon finely chopped fresh mint

2 tablespoon olive oil

Method

1.Place yoghurt onto a large square of double-thickness muslin. Tie ends of muslin together; hang over a large bowl or place in a sieve to drain. Refrigerate 2 hours or until yoghurt is thick; discard liquid in bowl.

2.Meanwhile, combine cucumber and salt in a medium bowl; stand 20 minutes. Squeeze out excess liquid.

3.Stir yoghurt into cucumber mixture with garlic, juice and mint; season to taste. Drizzle with oil.