Dilly, Minty Tzaziki (Savory yogurt dip)

I love Greek cuisine. Actually, I love anything Meditteranean, if I am going honest with you. Lots of fish, veg, good quality meats. In a new development….I actually have some interest in Lamb. This is something I would not have dreamt of eating even 5 years ago, but have put into recipes such as Kofta and kibbe. But, I am getting off track here…those recipes will make their way here soon enough!

This post is about a very simple something in the Greek cuisine that I fell in love with years ago when I visitied my sister, who was living in Athens at the time. It is tzaziki.

To boil it down, it is simply a strained yoghurt with a sort of mix of herbs, salt and almost always cucumber.

Ingredients

10 ounce Strained plain Greek yogurt, such as this strained, plain yogurt

Handful of mint as well as handful of dill (this is really to your taste, so chop a bit, add, taste and adjust). I am a mint fan, so I go heavy with it! Leave out the tougher part of the dill stems. All herbs chopped super fine

1 Garlic clove, minced fine into the yogurt, preferably with a microplane, to make it almost liquid

1/4 of an English cucumber shredded and then squeezed in paper to remove as much liquid as possible

Kosher salt. Start with a teaspoon and adjust as you see fit!

Instruction

Combine yogurt, cucumber and garlic. Add half each of the herbs and then taste. Continue to add until you are satisfied with the amount of herby deliciousness. Add salt to taste and serve!

If you like this recipe, serve it with either my Weeknight mediterranean smorasbord or my Fatayer – stuffed meat pie!