Tzatziki

Ingredients

  • 1 litre extra thick double-cream Greek yoghurt
  • 2-3 large and large English cucumbers or 4 medium, thicker, rough and ready Mediterranean or Cypriot cucumbers, often bent and gnarly
  • 4 – 6 cloves crushed garlic or more if you like enough garlic to kill Turkish vampires
  • 1 tsp salt or salt to taste
  • 1 Tbsp vinegar
  • 1 Tbsp olive oil
  • 2 Tbsp finely chopped fresh dill
  • 2 Tbsp finely chopped fresh mint

Method

1.

Peel the cucumbers, cut in half lengthwise and scoop out the central seeds with a spoon.

2.

Grate the cucumbers over a colander, sprinkle with salt, drain and squeeze out the liquid in a clean dishcloth.    

3.

Mix the cucumber and yoghurt in a bowl.

4.

Mix in the crushed garlic.  

5.

Add the finely chopped dill, mint and salt.

6.

Mix in the vinegar and olive oil.

7.

Allow flavours to absorb in the fridge for a few hours.