Cucumber Tzatziki
There are many variations on how to make this wonderful, delicious tasting yoghurt based dip. My favourite recipe definitely has origins from Greece but however, after living in the Middle East for many years, I have adapted my version to the market and the ingredients available. I suggest you do the same and either use labneh (Arabic version of a strained yoghurt cheese and often spelt as labnah, labne or labeneh) or the traditional firm Greek yoghurt.
The secret to success is on how well you remove the excess moisture from the grated cucumbers, so I recommend you grate them separately, and squeeze hard by hand before adding to the bowl containing the other ingredients.
A very versatile dip or sauce delicious with crudités, black and green olives, barbecued meats, breads and even the simple crisp dunker.
Ingredients
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500g thick labneh- full fat or plain Greek yoghurt
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4 Lebanese cucumbers- or one telegraph cucumber
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1 garlic clove- crushed
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Small handful fresh mint- finely chopped
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Freshly ground black pepper- optional
Instructions
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Prepare the vegetables:
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01 Finely chop the mint. Peel and coarsely grate the cucumber, hand squeezing out any excess liquid. Set aside.
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Assemble:
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02 In a mixing bowl blend all ingredients with yoghurt and season to taste.
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03 Place in a serving bowl, cover and chill until required. Just before serving top with extra freshly chopped mint and a generous glug of extra virgin olive oil.
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04 Serve with chunks of crusty bread or grilled meats and a selection of pickled black and green olives.
Notes
For a real thick, creamy tzatziki , use full fat Labneh, but if watching the ‘waistline’ then substitute with a low fat variety. If labneh impossible to buy use a thick set Greek yoghurt. It is important to give the grated cucumber a good 'hand squeeze' to remove any excess liquid in order to keep the dip thick and creamy (too much cucumber liquid will make the end result too thin and watery).
