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Tzatziki Recipe.



150g Greek yoghurt
1/2 cucumber
2 – 4 crushed garlic cloves
1 tbsp olive oil
1 tsp lemon juice (or white wine vinegar)
1 tsp chopped or dried mint (or dill)
1/2 tsp salt
Pepper to taste

Peel cucumber, cut in half lengthways and de-seed using a teaspoon, then coarsely grate.

Put grated cucumber into a sieve suspended over a bowl, sprinkle over 1/2 tsp of salt and mix through.

Place a plate on top of cucumber and allow cucumber to drain for approximately 1 hour, or until water stops dripping (whichever is first).

Combine all the ingredients and mix thoroughly.

The flavours combine better if given time so I prefer to leave it in a sealed container in the refrigerator overnight.