TZATZIKI

I always thought Tzatziki was Greek food, but in truth, you’ll find it served across the Mediterranean and Middle East, sometimes under different names or in slightly different forms. I had some in Hurghada, Egypt which was quite nice but not as nice as my mother made.

Tzatziki will mostly be served with any grilled meats and gyros, but in truth, it goes with most things grilled even roasted vegetables. You can also serve up some tzatziki with your next appetiser dish.

One thing I have learnt to get that authentic taste you do need to follow the instructions, there are no shortcuts. Use only full-fat Greek yogurt made with sheep's milk. My mother was doing this in the 50s and she would also make her own traditional-style Greek yogurt that would hang outside on our balcony in Kilburn.

INGREDIENTS

• 1/2 of a large cucumber, unpeeled

• 1 1/2 cups plain Greek yogurt (Sheep's milk)

• 2 large garlic cloves, finely minced with green core removed. The green core can be bitter.

• 2 tablespoons extra virgin olive oil (good quality)

• 1 tablespoon white wine vinegar

• 1/2 teaspoon Kosher salt

• 1 tablespoon minced fresh dill to be added last.

INSTRUCTIONS

1. Grate the cucumber and drain through a fine-mesh sieve overnight in the fridge.

2. Grate or crush the garlic

3. Combine the yogurt, garlic, oil, vinegar, and salt in a large bowl. Cover and refrigerate overnight.

4. Transfer the grated cucumber and fresh dill to the yoghurt mixture and stir to combine. Serve chilled with flat bread for dipping.

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