Oh, it’s so good to be back! We have enjoyed really fun (if on a cold and windy side) camping trip in Cornwall last week but I must admit it is good to have all my creature comforts back now. 🙂 It’s hard to believe that there are only three weeks left before kids go back to school and we are going to start thinking about warming stews and comfort foods… I thought we should hang on to the Summer for a bit longer and have got few recipes lined up which pretty much scream Summer.
The one I’m posting today is my version of very popular Greek dip/side/meze – Tzatziki. I do not claim for this to be authentic Greek tzatziki but it surely is delicious! I am absolutely obsessed with this humble little dish and put it literally on anything from barbecue or roasted meats, veggies, in wraps, sarnies or to dip some pita bread wedges in. It’s absolutely gorgeous and as far as I’m concerned the more garlicy the better!
If you’ve been buying your tzatziki, I would definitely encourage you to try your own as it is so much better! It really is super simple and relatively quick but involves a bit of pre planning if you are after nice, thick consistency to your Perfect Greek Tzatziki.
I would definitely recommend using thick, full fat Greek yogurt for this dip to get right consistency but regular full fat yogurt will do as well (make sure you strain as much liquid sitting on top of it as possible). I would not recommend using fat free version here as it simply won’t be the same. Little of what you fancy I always say. 🙂
The time consuming part of this recipe is getting rid of excess water from the cucumber. The best way to go about it is to sprinkle your grated cucumber with some regular table salt and leave in a sieve over the sink. Salt will draw the water out of cucumber which you can then squeeze out with your hands or with the help of muslin cloth.
It is also worth bearing in mind that although you can consume Perfect Greek Tzatziki straight away, it definitely gets better if it had a bit of time just siting in your fridge, resting. Not only that but garlicy notes are not as sharp but more subtle too.
That brings me to the garlic itself. My recipe is really garlicy, like REALLY! Two plump garlic cloves to this amount of yogurt is A LOT OF GARLIC! 🙂 If you are garlic aficionado as well, by no means go for it. However if you prefer garlic on a milder side, I would use 1 garlic clove to begin with and see what you think. Remember that you can always add more.
Perfect Greek Tzatziki
- Half long cucumber skin on, coarsely grated
- 1 cup/250ml Full Fat Greek or Natural Yogurt
- 2 plump garlic cloves minced, grated or really finely chopped - you can adjust amount as per your liking
- 1 Tbsp Extra Virgin Olive Oil
- Half tsp apple cider or white wine vinegar or lemon juice
- salt pepper to taste
- 2 spring onions green parts only finely sliced (optional)
- Start with grating cucumber on a coarse side of your grater. Put grated cucumber onto a sieve over a sink and sprinkle with pinch of table salt, leave for minimum half an hour to get rid of excess water.
- Mix yogurt with minced garlic, extra virgin olive oil and vinegar (or lemon juice). Refrigerate until you are ready to add your cucumber.
- Squeeze as much water out of grated cucumber as you can either using your hands or through muslin cloth if you have one.
- Mix cucumber with yogurt mixture, add thinly sliced spring onions (if using) and season to taste with salt and pepper.
- Refrigerate until ready to use.
You could try Perfect Greek Tzatziki with my Baked Pork Loin Chops with Carrots & Cheesy Crust or on the side of Perfect Pork Chops. It would also be perfect as a dip for my Sun-Dried Tomato and Basil Turkey Rolls or even Asparagus and Parma Ham Twists with Pesto.
Pin For Later!
I’m linking my Perfect Greek Tzatziki with the following pages:
Cook Once Eat Twice hosted by Corina at Searching for Spice
Brilliant Blog Posts hosted by Vicki at Honest Mum Blog
Recipe of the Week hosted by Emily at A Mummy Too
Simple and in Season hosted by Katie at Feeding Boys