TZATZIKI

Tzatzíki

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

White pepper

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.

Greek Food, Tzatziki with an olive and glass of red wine

Greek Food, Tzatziki with an olive and glass of red wine

ws Tzatziki 1 ws meze 1 souvlaki tzatziki

organic Greek cucumbers for salad and tzatziki

organic Greek cucumbers for salad and tzatziki

snails and parsley for sale at a local market in Crete, Greece

snails and parsley for sale at a local market in Crete, Greece

olives p

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My Monday Guest – Jo Bartlett

Siobhan Daiko

Today, I’d like to welcome the lovely Jo Bartlett to my blog. Jo and I met online a couple of years ago, and we’ve been encouraging each other ever since. She’s a founder member of the The Write Romantics, and Jo regularly blogs with the other nine members about love, life and writing. Her novel, Among a Thousand Stars has just been released, and it’s a fab read. Over to you, Jo!

Jo Bartlett

“Thanks so much, Siobhan, for allowing me to guest on your blog. Whenever I visit your site it’s like being transported to Italy and I can only hope to maintain the usual quality of posts.

Writing is something I can’t seem to help doing, even at times when I wish my passion was for something else – like gardening or interior design, something that you don’t necessarily have to share with the world to be deemed a…

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