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Nicks Tzatziki

I have to give Nick credit for this one! In fact, I rarely make a tzatziki as his is so good. India also makes a mean one!

We find that most recipes, including the ‘proper’ Greek ones we picked up from friends in Greece, are far too garlicky, so there is much less garlic in this version than you might have seen in other recipes which we prefer. He also uses oregano instead of dill, which most recipes use.

Half a large cucumber – peeled

Small clove of garlic peeled and minced

Sprig of fresh mint finely chopped

Teaspoon dried oregano (or chopped fresh if you can get it)

250 g Greek yoghurt

Juice and zest of half a lemon

Generous grind of black pepper

Salt to taste

This is very simple to put together but allow it to rest at least an hour before serving to allow the flavours to blend.

Peel and grate the cucumber using a cheese grater.

Wrap the grated cucumber in Jcloth and squeeze out as much juice as you can. If you have time, or are making a larger batch, it is worth salting the grated cucumber and leaving it for 30 minutes for the salt to draw out the water before squeezing. Basically, get it as dry as possible to avoid the finished dish being too ‘wet’.

While the cucumber is draining, spoon the Greek yoghurt into a mixing bowl. I use a good quality yoghurt as cheaper ones are too watery.

Peel and crush the garlic into a paste and add to the bowl together with the chopped mint and oregano, lemon zest and juice.

Add the squeezed cucumber and mix well.

Add a generous grinding of black pepper and salt to taste

Cover and leave in the fridge for an hour before serving.

Nicks tzatziki

Nick's Tzatziki

Jules
We find that most recipes, including the ‘proper’ Greek ones we picked up from friends in Greece, are far too garlicky, so there is much less garlic in this version than you might have seen in other recipes.
5 from 1 vote
Prep Time 30 mins
Cook Time 0 mins
resting 1 hr
Total Time 1 hr 30 mins
Course Condiment
Cuisine Greek
Calories 194.5 kcal

Ingredients
  

  • .5 cucumber peeled
  • 1 clove garlic crushed
  • 1 tbsp fresh mint
  • 1 tbsp coriander Dried or fresh
  • 250 g Greek yoghurt
  • .5 lemon zest & juice
  • 1 pinch ground black pepper to taste
  • 1 pinch salt to taste

Instructions
 

  • Peel and grate the cucumber using a cheese grater.
  • Wrap the grated cucumber in Jcloth and squeeze out as much juice as you can. If you have time, or are making a larger batch, it is worth salting the grated cucumber and leaving it for 30 minutes for the salt to draw out the water before squeezing. Basically, get it as dry as possible to avoid the finished dish being too ‘wet’.
  • While the cucumber is draining, spoon the Greek yoghurt into a mixing bowl. I use a good quality yoghurt as cheaper ones are too watery.
  • Peel and crush the garlic into a paste and add to the bowl together with the chopped mint and oregano, lemon zest and juice.
  • Add the squeezed cucumber and mix well.
  • Add a generous grinding of black pepper and salt to taste
  • Cover and leave in the fridge for an hour before serving.

Nutrition

Calories: 194.5kcalCarbohydrates: 19.2gProtein: 27.6gFat: 1.4gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.01gCholesterol: 12.5mgSodium: 135.1mgPotassium: 675.4mgFiber: 3.1gSugar: 11.6gVitamin A: 373.5IUVitamin C: 36.1mgCalcium: 331mgIron: 1.2mg
Tried this recipe?Let us know how it was!
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