Friday, 2 August 2013


“I did not become a vegetarian for my health, I did it for the health of the chickens.” - Isaac Bashevis Singer
Tzatziki is the Greek variation of a very trendy dip that has many versions in the neighbouring European and Middle Eastern countries. Good quality yoghurt is available throughout Greece and that yields a dip with a rich creamy texture. A true tzatziki in Greece is made of sheep or goat’s milk yoghurt as that is most readily available. In many places around the world, Greek style yoghurt is now available. Tzatziki can be served with a variety of foods as an accompaniment or it can be served with pita bread and vegetable sticks as a dip.
Tzatziki (Jajiki) Dip

2 cups Greek-style, natural yogurt
1 large English cucumber, peeled and grated
3 cloves garlic, minced
2 tbsp fresh mint, finely chopped
Salt and pepper to taste
Line a colander or a sieve with cheesecloth and place over a bowl.
Add yoghurt and allow to drain, covered in refrigerator for about 2 hours. Discard liquid.
Place grated cucumber in a sieve over a bowl and let drain as well, for about 1 hour and reserve. Discard liquid.
In a small bowl, combine yogurt and cucumber with remaining ingredients and stir well with wooden spoon.
Season to taste and refrigerate for about 2 hours before serving.
This post is part of the Food Friday meme,
and also part of the Food Trip Friday meme.

1 comment:

  1. Greek-style yogurt is not that readily available around here...but would love to try this would my kids!

    thank you so much for sharing and linking over at Food Friday, Nick