12 Mar Tzatziki – Christina Mouratoglou and Adrien Carré, Mazi
Prep 10 minutes
Rest 30 minutes
125 g cucumbers
1 kg strained Greek yogurt
17.50 ml red wine vinegar
1/2 small bunch dill, chopped
Finely chopped fronds of dill, to garnish
1/2 garlic clove, crushed
50 ml extra virgin olive oil, plus an extra drizzle to garnish
2 tsp table salt
Peel the cucumber, then grate into a sieve and sprinkle over 1 salt tsp.
Leave to drain for a few minutes, then squeeze all the liquid out with your hands.
Into a large bowl, tip the cucumber, add the remaining salt and the rest of the ingredients (Greek yogurt, red wine vinegar, dill, garlic clove, olive oil) and mix well.
Cover the tzatziki with clingfilm and leave to stand in the fridge for 30 mins.
Garnish with dill fronds or a drizzle of olive oil before serving.
Tzatziki goes with just about anything you can think of: bread, vegetables, grilled meat…
This will keep in the fridge for 3–4 days.