Tzatziki
This classic Greek dip is perfect to serve with grilled meats, crudites and falafels. This is great side dish to get kids making too without spending mountains of time. They can practice chopping, mixing and grating and you don't need to be precise with the ingredients so it doesn't matter if their proportions aren't exactly as the recipe says!
Serves: 4-6 as a dip
Preparation: 10 mins
Cooking Time: N/A
Ready In: 10 Mins
- ~1/3 of a Cucumber (approx 100g)
- 4-5 Heaped Tbsp Greek Yoghurt
- 1/2 Lemon
- 1 Small Garlic Clove
- Large Handful Fresh Mint
- Grate the cucumber, then squeeze all of the water out of it. You may find this easiest to do over a bowl or sieve, so if any cucumber drops you don't lose it and you can drain off the liquid. Place in a large bowl.
- Put the yoghurt into the bowl with the cucumber. Put the garlic into a garlic press and give it a squeeze, then add to the bowl. Finely chop the mint leaves into then add to the bowl too.
- Finally squeeze the lemon into the bowl too and give it all a big stir until thoroughly combined. Serve.
Method
- Grate the cucumber, then squeeze all of the water out of it. You may find this easiest to do over a bowl or sieve, so if any cucumber drops you don't lose it and you can drain off the liquid. Place in a large bowl.
- Put the yoghurt into the bowl with the cucumber. Put the garlic into a garlic press and give it a squeeze, then add to the bowl. Finely chop the mint leaves into then add to the bowl too.
- Finally squeeze the lemon into the bowl too and give it all a big stir until thoroughly combined. Serve.
Ingredients
- ~1/3 of a Cucumber (approx 100g)
- 4-5 Heaped Tbsp Greek Yoghurt
- 1/2 Lemon
- 1 Small Garlic Clove
- Large Handful Fresh Mint
Additional Information
A traditional recipe often adds salt to the grated cucumber to help draw out any more moisture. I do not do this to help keep salt levels down- this is currently suitable from ages 6 months plus. If you do add salt please bear in mind that may mean it is not as suitable for small children.
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