The TAICHI project is financed with aid from EU

Tzatziki Sauce

Western | Easy | 15 min. | serves 4

Ingredients

  • • 2 cups grated cucumber (from about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first, grate on the large holes of your box grater)
  • 1 ½ cups plain Greek yogurt
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh mint and/or dill
  • 1 tablespoon lemon juice
  • 1 medium clove garlic, pressed or minced
  • ½ teaspoon fine sea salt

Method

  • Lightly squeeze the grated cucumber to remove excess moisture. Transfer the squeezed cucumber to a serving bowl and repeat with the remaining cucumbers.
  • Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavours to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary.
  • Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.