Tzatziki with a hint of garlic by Christina Mouratoglou

Christina Mouratoglou

Christina Mouratoglou

23rd April 2018

Tzatziki with a hint of garlic by Christina Mouratoglou

Tzatziki with a hint of garlic by Christina Mouratoglou

Refreshing, cooling, delicious and healthy, this renowned combination of cucumber and Greek yoghurt is our idea of summer in a jar. Tzatziki goes with just about anything you can think of – bread, vegetables, grilled meat... And in our particular take on this Greek staple, we try to use as little garlic as possible. This recipe makes a large quantity of tzatziki, but with all its varied uses, it will soon disappear!

Ingredients

  • 250g (9oz) cucumber
  • 4 teaspoons table salt
  • 2kg (4lb 8oz) strained Greek yoghurt
  • 35ml (1¼fl oz) red wine vinegar
  • 1 small bunch of dill, chopped
  • 100ml (3½fl oz) extra virgin
  • olive oil, plus an extra
  • drizzle to garnish (optional)
  • 1 garlic clove, finely chopped
  • fronds of dill, to garnish (optional)
  • SERVES 10

Method

Peel the cucumber, then grate into a sieve and sprinkle over 2 teaspoons of the salt. Leave to drain for a few minutes, then squeeze all the liquid out
– don’t hesitate to use your hands for this.
Tip the cucumber into a large bowl, add the remaining salt and the rest of the ingredients and mix well.
Cover the tzatziki with clingfilm and leave
to stand in the refrigerator for 30 minutes.
Garnish with dill fronds or a drizzle of olive oil before serving. This will keep in the refrigerator for 3–4 days.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you