Friday, 20 November 2015

The real flavour of Tzatziki

In my previous recipe post - Lemon Spice Pork - I used loads of tzatziki on the flatbread. So I thought I'd share with you my recently discovered recipe.

I have made tzatziki for years, since a friend gave me a recipe which, I was reliably informed, was a genuine Greek recipe. Well let me tell you having eaten the real thing it was nothing like my usual recipe! it had more flavour was thicker and creamier - so on my return from the Med - my new mission in life was to find out what it was that made it sooooo much better!

So over a couple of weeks I read Greek recipe blogs, book , articles anything I could get my hands on that talked about tzatziki and I think I have come up with a recipe that suits us, it may not be the authentic recipe but it's pretty damn close and as I said it suits us so therefore, in our opinion, it's perfect.

Recipe - makes a good large bowl full

500g Greek yogurt - nothing else will do and it has to be really thick and creamy.
1 whole cucumber
2 fat cloves garlic
olive oil
1 tablespoon white wine vinegar
A handful dill
Salt and Pepper

And you need 2 days to make it so be prepared and start this the day before.

First grate up all the cucumber - it's a messy business, you can try and grate it into a bowl but I find its easier just to accept it's going to be messy and grate it onto a big chopping board.

Place all the grated cucumber into a large sieve and squeeze out as much liquid as possible (as a side note, the cucumber juice makes for a great face toner) Once you have squeezed out the juice place the sieve over a bowl, put a plate on top of the cucumber and add a weight to squish it all down a bit more and pop it in the fridge - over night loads more liquid will come out.

In a separate bowl mix together the Greek yogurt, the two cloves of garlic - crushed, finely chop the dill and then finish with a good pinch of salt along with some black pepper. When mixed together add the vinegar and two tablespoons of olive oil.

Give it all a good stir, seal tightly and then pop in the fridge to also, leave over night.

The next morning remove both bowls from the fridge. The cucumber should now be much dryer - stir it into the yogurt mix making sure it is all mixed in well. Cover and pop back into the fridge for at least another two or three hours.

Remove from the fridge about half an hour before serving just to take the chill off it - if it's a hot day 10 -15 minutes before will be fine. Before pouring into a serving dish just check the flavours and add a little more dill, vinegar, salt and pepper if needed.

Serve with olives and warm pitta bread - or just crisp and chips if you prefer.

Since I've found this recipe I'm making this stuff all the time - eating it with steaks, kebabs, in sandwiches, on toast or just serving as a dip........

Have a good day and an even better weekend.
Love Lizx