Sauces
Greek
GreekTzatziki
A cool, garlicky Greek yoghurt and cucumber dip for souvlaki, pitta and grilled lamb. Basic stirs together shop yoghurt; Better salts and drains the cucumber for proper texture; Ultimate uses strained Greek yoghurt, fresh dill and a slow garlic infusion.
Vegetarian
Gluten-free
Nut-free
Budget version
Quick stir-together with natural yoghurt and grated cucumber.
Per serving£0.45
Total cost£1.80
Time8 min
Ingredients for 4
- 300 g natural yoghurt
- 1 cucumber , coarsely grated
- 1 clove garlic , crushed
- 1 tbsp lemon juice
- 1 tbsp olive oil
- salt , to taste
Method
- Grate the cucumber and squeeze out as much liquid as you can with your hands.
- Stir the cucumber into the yoghurt with the garlic, lemon juice and olive oil.
- Season with salt to taste and chill until ready to serve.
Equipment
The three ways, side by side
Budget
Quick stir-together with natural yoghurt and grated cucumber.
Better
Greek yoghurt with salted, drained cucumber for a thick, proper texture.
Ultimate
Hung strained yoghurt, garlic infused in oil and fresh dill for a luxurious dip.