Tzatziki is - as you might know - a Greek speciality with some variation in the recipe - e.g. dependant of localities.
Here is now our way to make it:

- 0.5 liter yoghurt (or creme fraiche)
- 1 cucumber
- 3-6 cloves of garlich
- 2 teespoonfull oil
- salt
- peppar.

Pour the yoghurt in a coffee funnel, and let the thin run through. This will take at least 4-5 hours.
Grate the cucumber on the coarse side of a grater. Apply some salt to the grated cucumber in order to derive the water. Pour it all in a strainer to let the water run away.
Apply the cucumber to the yoghurt, and press the garlich (the amount of which should be adjusted to individual taste) and pour it in the yoghurt too with the oil and a dash of peppar.
The tzatziki definately wins by standing for one day before serving.

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