Tuesday, November 8, 2011


Tzatziki is an odd kind of dish, being served both as an entrée and accoutrement, able to hold it’s own or compliment your main meal. Either way, it is always served chilled, and whether eaten with souvlaki or some pita it is always a highlight of any meal.

Although Tzatziki in itself is Greek, many countries throughout Europe have similar if not the same dishes, though under different names. In fact, it is also very similar to Raita – a dish from India! Either way, it just goes to show that wherever this dish originates, they obviously had the right idea for it to have been adopted by so many cultures around the world!

 What Will I Need?

1 Lebanese Cucumber
1 cup Greek Yoghurt
2 Cloves Garlic, minced
1 tbs Olive Oil
1 tsp Cumin

What Now?

1.             In a mixing bowl, combine yoghurt, garlic, olive oil and cumin. Stir to combine.

2.             Peel your cucumber, and remove the seeds.

3.             Using a grater (the coarser the better) grate the cucumber into a sieve, and then (over your sink) press the cucumber to remove as much liquid and juice as possible.

4.             Add the grated cucumber to the yoghurt mixture and stir to combine, seasoning with a touch of salt and pepper to taste.

5.             You tzatziki is now ready to serve, whether as a dip next to some tasty Dolmas and Feta, or a side salad to your Greek Styled Lamb for dinner.