Ttzatziki is a quick and refreshing yogurt based dip which goes really well with salads and kebabs. We absolutely love having it with falafel and pitas.
- If Greek yogurt is not available, you can make your own Greek style from plain yogurt by suspending a sieve lined with cheesecloth over a bowl, adding the yogurt and allowing it to drain for 2 hours, or longer if thicker yogurt is preferred, in a refrigerator. A paper coffee filter can be used as an alternative to a cheesecloth in the above method.
- Peel the cucumber, cut it in half lengthways and de-seed using a teaspoon, then coarsely grate.
- Squeeze the water out the grated cucumber and put it in a sieve suspended over a bowl, sprinkle over 1/2 tsp of salt and mix thoroughly.
- Place a plate on top of cucumber and allow cucumber to drain for approximately 15 minutes, or until water stops dripping (whichever is first).
- Combine all the ingredients and mix thoroughly.
- The flavours combine better if given time so I prefer to leave it in a sealed container in the refrigerator overnight.
- Serve cold with toasted pitas, kebabs, mezze platters etc.
- If mint leaves are not available, parsley or dill leaves can also be used.
- In case you prefer lighter flavour of garlic, reduce the number of garlic cloves to 2. Both me and my husband love really strong zesty flavours and hence 3-4 cloves of garlic.