— CNP

Tzatziki

Why anyone buys tzatziki is beyond me. If push comes to shove, you can make it with nothing more than yoghurt, cucumber and garlic and still have it taste better than the bought stuff. I never really measure anything while I make it because I enjoy tasting it to see how it’s shaping up, so treat this as a guide.

Serves 8 as a meze

2 cloves of Australian garlic
a sprinkle of salt
1 Lebanese cucumber, peeled and coarsely grated
extra virgin olive oil (optional)
juice of half a lemon
around 750g Greek yoghurt
small handful of mint (or dill), finely chopped

Peel and finely chop the garlic. On the cutting board, sprinkle salt over the garlic and then use the flat of the knife to mash it into a paste. Having grated the cucumber, squeeze the water out of it between the palms of your hand or in a sieve. Place the garlic paste and drained cucumber in a bowl and mix well with a fork. I add a splash of seriously good extra virgin olive oil at this stage because I like the grassiness it adds, but don’t do it unless it’s oil good enough to take intravenously. Add two thirds of the yoghurt and a splash of the lemon juice and mix well. Taste (a subjective thing, but check for the balance between the garlic’s heat, the yoghurt’s cool and the lemon’s acidity). Add the rest of the yoghurt and lemon juice to taste. Add the mint, mix and taste again. Refrigerate or serve with bread to dip or as an accompaniment to a meal, especially something like roast lamb.