Dora's recipe: tzatziki
The classic Greek yoghurt dip
The classic Greek dip tzatziki
500 grams of Greek yoghurt always strained
2 Lebanese cucumbers (Approximately 200 grams once grated and deseeded). * When picking cucumbers, always prefer the thin ones as the large one have too many seeds.
4 crushed cloves of garlic
2-3 tablespoons of finely cut fresh dill
2 tablespoons white wine vinegar
1/3 of cup olive oil
1/4 teaspoon of salt
1. Strain yoghurt for at least half a day or overnight, it always best to make this version with strained yoghurt as the cucumber omits a lot of liquid and the tzatziki can change consistency
2. Grate cucumbers and strain for a few minutes for excess water
3. Mix all ingredients in a bowl
4. Oil, salt and vinegar can be added to taste
5. Chill for at least 2 hours before serving
Note: This quantity is party size. The garlic, dill and salt can be varied according to taste. If a smaller amount is needed and less yoghurt is used make sure that the cucumber is less as if it's too much it can turn the mixture watery. Oil and vinegar can also be adjusted.
Note: To create walnut tzatziki, add a cup of crushed walnuts into the mix.
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