Tzatziki - how I love thee - out of all the dips this is the first one I go for, then the hoummus. I love this stuff. I was first introduced to homemade tzatziki by a kiwi friend who had a greek husband and she had to learn to make 'proper tzatziki' according to her mother-in-law. And proper it was - the day she bought it around I begged her to leave the leftovers for me and I bugged her for weeks for the recipe.
2 telegraph cucumbers, peeled and de-seeded
250g greek yoghurt
2 cloves garlic
20 leaves of mint, finely chopped
1 stalk of dill, finely chopped
1 tablespoon lemon
Peel and de-seed your cucumber
Place in a food processor and process well.
Drain over a bowl for at least 4 hours - squish down without losing any pulp to ensure you've extracted all the liquid - honestly the more liquid you extract, the better your tzatziki will taste. I used cheese cloth also at the end - folded mixture into it and wrung out excess liquid!
In a processor mix the garlic, dill and mint.
Mix the pulp with the garlic dill and mint and fold into your yoghurt. Add lemon juice and stir through well.
Eat with mixed vegetables or crackers (I like rice crackers!) or with souvlaki or koftas or even felafel!
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