This website wouldn’t be complete without a recipe for Tzatziki. And nor would Greek grilled meats. We always have this with kebabs, but it’s also great with pork or lamb, and makes as excellent dip alongside other Mediterranean mezes.
The recipe below is what I would make to go alongside kebabs for 5 people. Feel free to mess around with quantities and herbs, so long as you have the basic ingredients of Greek yogurt, garlic and cucumber in roughly the ratio described below. I find that the taste develops over time, so I try to make it the day before I need it and leave it, covered, in the fridge overnight.
- 250g Greek yogurt
- 1/2 cucumber
- 1 tbsp olive oil
- approx 1 tsp garlic puree (or 3-4 garlic cloves, very finely chopped)
- juice and zest of half a lemon
- 1 tsp coriander (or dill if I am going to serve with grilled fish) – fresh is best, but dried is OK, especially if you leave it over night for the flavour to develop
- 1/2 tsp salt
Peel the cucumber and chop into small chunks (or coarsely grate if you prefer). Put the pieces in a sieve, and the sieve over a bowl, and sprinkle on the salt. Give it a good mix and leave it for an hour or so until all the water has stopped dripping. Then just mix all the ingredients together and, if possible, leave in the fridge for the flavours to fully develop.