Friday, August 9, 2013


Paul was eying up a cucumber from our vegetable garden... imagining turning it into a Raita and gobbling it up. Given his obsession with garlic, I was sure he meant Tzaziki and so set out to make one yesterday. Actually, he really did mean a Raita - having had some recent Indian inspired meals - and was somewhat taken aback by the garlicky taste!
Prior to beginning, I drained some plain yoghurt to a stage somewhere between a Greek Yoghurt and cream cheese consistency (i.e. less whey than Greek). I did this as Cucumber is so watery and I wanted to prevent a sloppy mess. 

1 cup Peeled, Grated and drained Cucumber (about 1 cucumber)
1 cup Drained Greek Yoghurt 
2 cloves Garlic, crushed
1 tsp Chopped Fresh Dill
¼ tsp Salt Flakes 

A couple of hours before commencing, drain Plain or Greek Yoghurt to remove whey. 
Cut cucumber in quarters lengthwise. Scoop out seeds. Grate flesh and then squeeze as much moisture out as possible. Use paper towels for the final squeeze. 
Mix together Yoghurt, Cucumber, Garlic, Salt and chopped Dill. 
Place in serving dish. Serve as a dip with Crudités, Turkish Bread or fresh or toasted Pita Bread. Serve over grilled lamb, Souvlaki or Gyros. Serve with Grilled Vegetable Kebabs

I don't usually bother peeling the cucumber if I use a Continental/Hothouse/Burpless Cucumber - some green from the skin can look nice. 
Finely chopped Mint can be used instead of Dill. 
love the fresh herbs from our garden - parsley, dill & mint tonight
...Anyway, we found ourselves with a Tzatziki without anything to accompany it! Some Lamb burger/rissoles thrown on the grill with some sliced eggplant and a Tabbouleh salad made with Chick Peas/Garbanzo beans... and voila a mediterranean meal was made! 
tabbouleh using chick peas instead of burghal /bulghur wheat

No comments:

Post a Comment