ReceptnaptárTzatziki with toasted pitta
Tzatziki is the cooling dip that belongs on every Greek table: thick yogurt, crisp cucumber and lots of garlic. Served with warm pita or grilled meat, it's one of the freshest dishes of summer. The secret is to squeeze the cucumber out thoroughly and to use thick yogurt.
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Ingredients
Method
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- Grate the cucumber, salt it and let it sit in a sieve for 10 minutes.
- Wrap the cucumber in a clean tea towel and squeeze it out thoroughly: the drier it is, the thicker the tzatziki will be.
- Put the yogurt in a bowl and stir in the garlic, vinegar and half the olive oil.
- Mix in the cucumber and herbs, taste and add more salt if needed.
- Chill for at least 30 minutes so the flavours come together.
- Warm the pitas in a dry frying pan or in a 200°C (180°C fan) oven for 3-4 minutes, cut them into wedges and serve with the tzatziki, drizzled with the remaining oil.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Squeezing out the cucumber is essential: otherwise the tzatziki will be watery by the next day.
- Use thick Greek yogurt; if it's still runny, strain it through a tea towel for 1 hour.
- Grate the garlic finely: chunky garlic bites hard, but the flavours mellow when chilled, so you can use a little less.
Frequently asked questions
How long does it keep?
In the fridge, covered, for 2-3 days. By the next day the garlic will be stronger.
What else can I serve it with?
With grilled meat, souvlaki, gyros, roast potatoes, or as a dip for vegetable sticks.
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- Chicken souvlaki in pitta
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