Recipe: Greek Tzatziki

On a recent trip to Crete, I went to a cooking lesson (!!) where I learnt how to make tzatziki, a popular local dip which is usually eaten with crudités. It’s widely available in other countries – in England, you can buy it at any supermarket – but it’s always nicer to make it fresh. The best thing about the lesson was that the chef was called ‘Ares’ (after the god of War)… Best. Name. Ever. Anyway, I am by no means a Michelin star-deserving chef, but even I am capable of making this, which demonstrates how simple it is.

1. Grate one medium cucumber

2. Strain the grated cucumber (very important, otherwise the dip is too watery)

3. Stir the cucumber into 1kg of full-fat Greek yogurt

4. Soak some crushed garlic in a small bowl full of olive oil, and then add this to the mix

5. Add salt and pepper to taste

6. Add vinegar

7. Leave in the refrigerator for 2 and a half hours

8. Serve with chopped up celery, pepper and cucumber

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