This is a recipe from our good friend Tony, who on a recent visit to our house made us a delicious bowl of this tsatziki. The recipe that follows is his and as he is of Greek Cypriot descent, I suppose it can be called authentic. It’s lovely and we had some tonight with our roast chicken and baked pumpkin, both of which will follow in new posts soon.
1 long cucumber
2 cloves garlic, finely chopped or crushed
500ml strained greek yoghurt
½ tsp salt
1½ tsps mint or dill, finely chopped
Peel the cucumber and halve lengthways and scoop out the seeds. Coarsely grate the cucumber and place in a sieve over a bowl and squeeze to get as much of the water out as possible (drink this cucumber water or save to add to vodka later). Leave the grated cucumber in the sieve and sprinkle with salt so that more of the liquid drains out whilst you crush the garlic and chop the herbs. Squeeze the cucumber again and combine all of the ingredients. Add salt and pepper to taste.
Place in the fridge, the longer it sits in there the more garlicky the flavour will become.