As a dip it is best to make it into a meze (pronounced meh-ZEH) or as an appetizer.
Over the years of living in Europe and loving Mediterranean food, we learnt how to make Tzatziki which is a tangy dip to not only kebabs or grilled pork or chicken but to pita bread as well.
If you are a beginner, we found this straightforward 2 step recipe from the BBC. So easy to make –
- 350g/12oz Greek yoghurt
- 1 cucumber
- 2 tbsp lemon juice
- 2 cloves of garlic grated finely
- dash of extra virgin olive oil
- paprika for spinkling
- The best result is achieved by peeling and de-seeding the cucumber before grating. Hang the grated cucumber in muslin cloth or a tea towel in order to squeeze out all the excess liquid.
- Combine the yoghurt, cucumber, lemon juice and garlic. Add a dash of olive oil and sprinkle with paprika.
Hope you love them as much as we do!
Japanese and American cucumbers are available at TheVillageGreenShop including pastured pork, chicken and grass-fed lamb.
Contact us to order at 0927 675 firstname.lastname@example.org