Tzatziki
Tzatziki, Cacık or Khyar bi laban is a dip, side, or sauce found in the cuisines of Southeast Europe and the Middle East. Traditionally made using strained yogurt mixed with finely chopped or shredded cucumber, garlic and fresh herbs such as mint or dill.
This cool and refreshing Tzatziki is the Greek version of the sauce, but is very similar to Cacık from Turkey and the Lebanese Khyar bi laban.
Delicious with grilled meats such as lamb and chicken, or simply as a dip with freshly backed bread. This Tzatziki would be prefect served as a side for any Geek, Turkish or Lebanese dish.
4
servings40
minutes40
minutesTzatziki, Cacık or Khyar bi laban is a dip, side, or sauce found in the cuisines of Southeast Europe and the Middle East. Traditionally made using strained yogurt mixed with finely chopped or shredded cucumber, garlic and fresh herbs such as mint or dill.
Keep the screen of your device on
Ingredients
1/2 1/2 Cucumber
200 g 200 Greek Yogurt
1 Clove 1 Garlic
1 Handful 1 Fresh Mint (or Dill)
1/2 tsp 1/2 Flaky Sea Salt
2 Tbsp 2 Extra Virgin Olive Oil
Directions
- Quarter the cucumber lengthways, deseed and coarsely grate.
- Place into a mixing bowl, add the salt and give it a stir.
- Pour the cucumber out into a sieve and back over the bow.
Rest like this for about 30 minutes.
The salt will draw the moisture out of the cucumber, and you should see the liquid starting to drip into thebowl. - After about 30 minutes give the cucumber a gentle squeeze with the back of a spoon to drain any remaining liquid.
- Discard the liquid and add the cucumber back to the bowl. Mince or microplane the garlic and add it along with the yogurt and oil.
- Very finely chop the mint (or Dill if using), add it to the bowl and mix it in.
What I Used For This Recipe
Did you make this recipe?
Tag @kamadoboom on Instagram and hashtag it #cookingonfire
Like this recipe?
Follow us @kamadoboom on Pinterest
Did you make this recipe?
Follow us on Facebook