Tzatziki
Thick strained yoghurt with grated cucumber, raw garlic and a thread of olive oil. The one step that matters is squeezing the cucumber hard, so the dip stays thick enough to sit on a piece of bread instead of running off it.
Ingredients
- greek yoghurt — 500 g
- cucumber — 1 pcs
- garlic cloves — 2 pcs
- olive oil — 2 tbsp
- white wine vinegar — 1 tbsp
- dill, chopped — 1 tbsp
- salt — 0.5 tsp
Instructions
- Grate the cucumber, skin and all, on the coarse side of a grater.
- Toss it with a pinch of the salt, leave it for 10 minutes, then squeeze it hard in a clean cloth until no more water comes out.
- Crush the garlic to a paste with the rest of the salt.
- Stir the garlic, vinegar and half the oil into the yoghurt, then fold in the cucumber and the dill.
- Chill for 30 minutes so the garlic softens into the yoghurt.
- Serve in a shallow bowl with the remaining oil poured over the top.