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Recipe - Cucumber Tzatziki

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
If hummus is the first dip that comes to mind when you think of Middle Eastern food, then Tzatziki must be a close second.  This recipe puts in that little bit of extra effort to deliver a mellow taste and a luxurious texture.  Try it and I am sure you will think that the effort is worth it.

 
Ingredients

Serves 4

• 250g plain, full fat, Greek yoghurt
• 2 cloves garlic
• 1 Tsp. olive oil
• 1 Lebanese cucumber
• 1/8 Tsp. salt
• 1 Tbsp. chopped mint.
• Pinch salt to taste.
• A drizzle of olive to serve.
• A pinch of sumac to serve.

 
Method

• You will need to start this recipe a day ahead.
• Make hung yoghurt overnight in the fridge.  Place the yoghurt into a square of clean muslin or a chux cloth. Tie the cloth up like a Christmas pudding. Place in a sieve over a bowl in the fridge overnight to allow the excess moisture in the form of whey to drain off. 
• The next day, wrap the garlic cloves in aluminium foil with a little bit of olive oil and bake in a preheated over at 180C for 15 minutes. 
• Meanwhile, grate the cucumber, sprinkle with salt, and set aside for 15 minutes.  Squeeze and drain off any excess fluid.
• Allow the roasted garlic to cool slightly, remove the skin and smash to a smooth paste.
• Combine the hung yoghurt, drained cucumber, garlic, and mint.  Adjust the seasoning to taste.
• Serve with a drizzle of olive oil and a pinch of sumac.

About the Recipe

• This recipe is suitable for vegetarians but not for vegans.
• When making the hung yoghurt, you may need to give a gentle squeeze the next day to get the last of the excess whey out.  Don't squeeze too hard or the curds will squeeze through the cloth.
• You can substitute dill for mint.
• If you don't have the time, you can make Tzatziki with thick Greek yoghurt without going through the effort of hanging it overnight.  Just buy the thickest Greek yoghurt that you can get your hands on and be aware that you will get a less luxurious texture.
• You can make Tzatziki with raw garlic, but for the sake of a few minutes in the oven, it is worth the effort.  The result is a much richer and more mellow taste.
• Lebanese cucumbers are smaller, have a more tender skin and are sweeter than the common cucumber.  The skin and seeds of a regular cucumber would be much too tough to be used in this recipe. A reasonable substitute is a Continental variety, but these are twice as long so adjust the quantity accordingly.
• Sumac is a ground red berry, with a lemony flavour, that is characteristic of Middle Eastern cooking. It can be found in most supermarket spice sections, but if you don't have any you could use smoky paprika or leave it out altogether.   To make up for the lack of tartness add a squeeze of lemon juice.

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