I love tzatziki so when Becci from Girls’ Travel Club offered to share this recipe I was delighted! And for anyone who hasn’t entered their giveaway yet, there are still a couple of days left to enter the draw. The deadline is 30th June at 12 noon BST. You’ll find all the details here.
Cretan tzatziki is a far cry from the watery gloop you see in British supermarkets. Thick, creamy and rich, there are as many recipes for it as there are tavernas and grandmothers, but the one thing they all have in common is cucumber and garlic. Some chop the cucumber, others peel it into long strings; a few add dill or mint, others leave it plain, but the basic recipe I have here involves grating and straining the cucumber in order to stop the mixture become too watery.
- 2 cups of thick Greek yoghurt
- 1 cucumber
- 3 cloves of garlic
- sea salt
- extra virgin olive oil
- a small handful of fresh mint or dill
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I’ve just got back from a week in Corfu and fell in love with the tzatziki there. I’ve got withdrawal symptoms, so will be trying this recipe out tonight. Yamas!
Hope it brings back some happy memories.
Sounds and looks delish! I’ve pinned this recipe to try this summer.
Love this with my pitta on a hot sunny day – now there’s a thought!
Perfect dish on a hot summer’s (on the rare occasion we have one!)
Huge fan of tzatziki…with mint jumping the barrel in my garden, I see no shortage of uses this summer. Crudites and tzatziki on the patio looks like a great way to go!
Mint jumping the barrel! Not a phrase I’ve heard before but I get the picture. 🙂