Ingredients
- kilo strained yoghurt½ unit
- 1 unit
- garlic cloves (more makes it with stronger taste)4 unit
- 1 unit
- 1 unit
- 1 unit
Method
1
Peel and grate the cucumbers using a box grater, then place the grated cucumber into a clean cheesecloth or kitchen towel and squeeze firmly to remove as much excess water as possible.
5 minutes
2
Lightly salt the squeezed cucumber and let it rest in a colander for 10 minutes to draw out any remaining moisture, then pat dry with paper towels.
10 minutes
3
Peel and mince the garlic cloves as finely as possible, or use a garlic press to create a smooth paste.
3 minutes
4
In a large mixing bowl, combine the strained yogurt, drained cucumber, and minced garlic, stirring until evenly incorporated.
2 minutes
5
Add the olive oil and a small splash of vinegar to the mixture, then season with salt and white pepper to taste.
2 minutes
6
Stir all ingredients together thoroughly until the tzatziki is smooth, creamy, and uniform in texture.
2 minutes
7
Cover the bowl with plastic wrap and refrigerate the tzatziki for at least 30 minutes to allow the flavors to meld together.
30 minutes
8
Before serving, give the tzatziki a final stir, drizzle lightly with olive oil on top, and serve chilled as a dip or condiment.
1 minutes