I'm more than a little bit obsessed with tzatsiki. I'll fight you for the stuff. With a spoon. Which I'll then use to spoon cucumber, mint and yoghurt into my face. I'm the same about cacik, tzatsiki's tasty Turkish cousin. Many a Domestic Sluttery meeting takes place in the amazing Turkish place on Lewisham Way (dearest Meze Mangal, we adore you), that's the first thing I order.Finally finding fresh mint leaves in one of those poky express supermarkets meant that I got to make my own last night. It's such a simple dip/side dish and it's worth it instead of buying the tiny supermarket pots, but only if you can find fresh mint. It all falls apart with that.
The only problem is, once you've started making your own tsatsiki, you'll be planning entire meals around it.
Tzatsiki, makes enough to fill two lovely Le Creuset hearts. Should feed three-four as a sort of side dish, or two if you're just eating it with a spoon.
You'll need:
- 1/2 a cucumber
- Four sprigs of fresh mint
- 1 garlic clove, minced
- juice of half a lemon
- drizzle of olive oil
- 100ml Greek yoghurt
Chop everything up and mix it together with the wet ingredients. Leave in the fridge for an hour for everything to mingle together. Shovel onto lamb/pitta bread/a spoon and then into your face.
Delicious from a fellow lover of tzatziki :) although I'd recommend to grate the cucumber and squeeze out the liquid before adding it into the yogurt mix. It helps blend the flavours better. :)
ReplyDeleteMy housemate and I discussed grating while we were cooking - she was once told by a Greek restaurant that you must never, ever grate the cucumber!
DeleteWonderful recipe, although for mine I doubled the cucumber but cut all the seeds out. I like my cucumber bits to stay super crisp!
ReplyDelete