My husband loves a good barbeque. But before the meat is ready we like knibble on something. For us, that’s crispy bread and taziki. This yoghurt dip ticks all the boxes for me, both the garlic flavour and the smooth and rich, creamy texture. Normally such a delicious sauce is based on so many fats, like your mayo based sauce. But a taziki is yoghurt based and by comparison much healthier. This is why I must insist you use full fat greek yoghurt for this, non of that crazy diet stuff. Plus, full fat yoghurt contains more nutrients as well.
Feel free to replace my 2 favorite soft herbs with other options such as chives, dill or parsley.
I know this is hard, but try to let this sauce stand in the fridge for an hour, so the flavours are properly combined.
Just enjoy this sauce with crunchy bread, pita’s, falafel, naan’s, roast meat or with potato chips!
- 1 cucumber
- 4 tbsp salt
- full fat greek yoghurt
- 1 tbsp lemon juice
- 1 handful of fresh mint
- 1 handful of fresh koriander
- 2 cloves of garlic
Grate your cucumber with a course grater. Now we will drain the water out of the cucumber to intensify the flavour. So bear with me and add all the salt to the cucumber. Mix this well in a bowl and leave to stand on one side while you continue with the other ingredients.
Finely chop the mint and coriander. Grate the garlic cloves.
In a large bowl add the Greek yogurt, lemon juice, chopped herbs and garlic. Season with a small amount of salt and pepper.
After 10-30 minutes of steeping rinse your grated cucumber in a collinder. This should clean away all that salt. The cucumber needs to be as dry as possible. I do this by first pushing as much water as possible through the collinder. After this I squeeze the grated cucumber between my hands. Add the dry handfuls of cucumber to the yogurt mix.
Stir your tzaziki thoroughly. Let it stand in the fridge for an hour (or overnight), and salt to taste before serving. This sauce will keep for a couple of days if stored in the fridge, that is, if there is anything left!