Tzatziki

• 1 English cucumber
• 500g thick Greek yogurt
• 2 cloves garlic
• 30ml fresh dill
• 30ml extra virgin olive oil
• 15ml lemon juice
• 5ml salt
• 1ml black pepper

Created with AI. Review the ingredients, quantities and steps before cooking.

1. Mark step 1 done
   1

   Grate the English cucumber on the large holes of a box grater. Place the grated English cucumber in a fine-mesh strainer, toss with a small pinch of the salt, and let it sit for about 10 minutes to draw out the excess water.

2. Mark step 2 done
   2

   Using your hands or a clean kitchen towel, squeeze the grated English cucumber firmly to remove as much liquid as possible. Transfer the squeezed English cucumber to a medium mixing bowl.

3. Mark step 3 done
   3

   Add the thick Greek yogurt, garlic, fresh dill, extra virgin olive oil, lemon juice, the remaining salt, and the black pepper to the bowl with the English cucumber. Stir well until all the ingredients are fully combined.

4. Mark step 4 done
   4

   Cover the bowl and refrigerate the tzatziki for at least 60 minutes to allow the flavors to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Created with AI. Review the ingredients, quantities and steps before cooking.