- 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
Tzatziki with a hint of garlic by 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
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 Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. 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 - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
