Another recipe that requires no cooking. The continuing saga of our record temperatures is impinging on my cooking. There are myriad recipes for tzatziki, so this is just my usual approach.
It's a short recipe, but you can pick and choose what you'd like to add or subtract:
- You may like to strain some of the liquid from the yoghurt or grated cucumber through a lined sieve
- add 1/2 or 1 clove of garlic. Raw garlic is quite strong
- The cucumber can be grated finely, or chopped
- Lemon juice adds a nice tartness
- A little honey will sweeten the final product
I am always whining and moaning about the use of preservatives like 282 in flatbreads (not mountain bread but that's a bit to papery and crumbly for my tastes) and so I was motivated to make my own. Again. Why I ever fogot I could I don't know. Jan says I can freeze them as they are, or cooked and always have some on hand. Mine were supple enough to wrap around a filling.
Tzatziki makes about 1 cup
- 200g Greek yoghurt (drained or not)
- mint, finely chopped: a tablespoon
- 1/2 - 1 clove of garlic, finely chopped
- 1 medium Labanese cucumber, peeled and seeded
- salt and pepper to taste
- squeeze of lemon juice
- a little honey to taste
Combine the finely chopped mint and garlic in a bowl. I seed the cucumber by running my thumb down the centre and just scooping out most of the seeds. I like to chop half the cucumber and finely grate the rest to give the tzatziki an interesting texture. I like the little chopped pieces.
Mix well and then taste. I decided it could do with a little sweetness, so I added about 1/2 a teaspoon of honey. Mix again and then store in a covered container in the fridge for up to a week. It actually improves with time. It's best to leave it for at least an hour before you use it, after it is first made, to allow the flavours to meld.