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
Ultimate version
Hung strained yoghurt, garlic infused in oil and fresh dill for a luxurious dip.
Per serving£1.05
Total cost£4.20
Time25 min
Ingredients for 4
- 500 g Greek yoghurt , full fat, strained overnight
- 1 cucumber , deseeded and grated
- 3 cloves garlic , grated to a paste
- 3 tbsp cold-pressed extra virgin olive oil , plus extra to finish
- 1 tbsp red wine vinegar
- 2 tbsp fresh dill , finely chopped
- 1 tbsp fresh mint , finely chopped
- 1 tsp flaky sea salt , plus more for the cucumber
Method
- Line a sieve with muslin, spoon in the yoghurt and let it strain over a bowl overnight in the fridge for a thick, creamy base.
- Stir the garlic paste into the olive oil and leave to infuse for 10 minutes to soften its bite.
- Halve and deseed the cucumber, grate it, salt lightly and leave to drain, then squeeze dry in a tea towel.
- Fold the cucumber and garlicky oil into the strained yoghurt with the vinegar.
- Stir through the dill and mint, season with flaky salt, then chill for an hour and finish with a drizzle of olive oil before serving.
Equipment
- sieve
- muslin cloth
- mixing bowl
- box grater
- tea towel
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.