Yogurt, garlic and cucumber dip
This delicious dip is best served chilled with fresh bread or crispy french-fries. Tzatziki is an essential part of the mezé table. Tzatziki compliments all roast, grilled or BBQ meat dishes.
The secret to a good tzatziki is to remove as much water from the cucumber as possible without bruising it, and also to add a dash of vinegar and a sprinkle of white pepper to the yogurt.
½ or ¾ large cucumber, peeled.
1½ cups of very thick yogurt
2-4 plump cloves of garlic
1 tablespoon of salt
1 tablespoon of good olive oil
1 tablespoon of finely chopped flat-leaf parsley
1 dash of white wine vinegar
1 black olive.
Grate the cucumber into a colander and place over a bowl. Sprinkle with the salt and toss gently. Leave to drain for an hour.
Mix the yogurt, crushed garlic, vinegar and pepper. Cover and refrigerate.
Just before serving, dry the cucumber, gently, with paper towels. Finely chop the parsley. Combine the yogurt mix with the cucumber and parsley and pile onto a flat plate.
Place the olive on top and drizzle with the olive oil just before serving.
Note: This dish is ruined by using thin or low-fat yogurt.