Tzatziki

Ingredient

  • 2 cups Greek style yoghurt
  • 1 Lebanese cucumber
  • 2 cloves of garlic
  • 1/4 cup fresh mint leave
  • Salt and pepper to season

Method

Draining the yoghurt in a colander lined with cheesecloth for a minimum of 1 hour. Remove the seeds from the cucumber and either finely chop or grate, grate the garlic on a fine micro plane. Chop the mint leaves using a sharp knife to reduce bruising. Mix all ingredients together, season and refrigerate for 1 hour. Serve as a dip or with falafel and flat bread.

 

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