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A traditional Greek accompaniment to grilled meats or as part of mezza as a dip with pita bread.
Prep: 5 minutes plus 4-6 hours
500g Greek style yoghurt
1 large cucumber, peeled, seeded and grated
2 garlic clove, crushed
juice of 1/4 lemon
1/2 tsp ground white pepper
1 tsp salt
Place the yoghurt in a colander and drain for 3-4 hours (if the yoghurt is a thick set variety this may not be necessary.
Squeeze the excess moisture from the cucumber.
Mix all the ingredients together until well combined. Cover and refigerate for 1-2 hours before serving. The Tzatziki will keep for a couple of days in the refigerator, mix again before serving.