Tzatziki

Go to all recipes for: Sauces and herb butter, Meze, Barbecue, Gourmet, Meat, Ground beef, Greek 

Ingredients:

1 liter yogurt

1 cucumber

salt

4 garlic cloves

(5 leaves mint)

1 tablespoon olive oil

1 tablespoon parsley

pepper

salt

Preparation:

© Janneke's Recipe pages - recipe tapas, sauces and herb butter

Place a dish towel in a large strainer and pour the yogurt in. Put the strainer on a bowl and drain for at least 8 hours (overnight) in the fridge. Put the thickened yogurt in a bowl.

Remove the seeds from the cucumber, grate or chop coursely and put the cucumber in the strainer. Sprinkle with the salt. Drain for at least an hour, wash and push the remaining fluid from the cucumber.

Prepare:

Add cucumber, pressed garlic, (the traditional Greek recipe needs chopped mint), olive oil and parsley to the yogurt and stir well. Let the sauce rest at least an hour and add at flavour some salt and pepper.

Really great at lambkofta, groundbeef kebabs, Greek ground beef and Souvlakia.

(And my son's favorite sauce.)