Or Cacik if you’re Turkish!
This was going to be a full meal of a post. Sadly, my flatbreads didn’t prove well and fell flat, and my venison meatballs were too gamey. I don’t want to put a recipe up that tastes anything less than at least nice, so it’s limited to the one real success in last night’s meal, delicious tzatziki.
I should probably be more dishonest in my posts. It was so good, I don’t want to share my Michelin star secrets, that’s what it is!
Anyway, tzatziki is a Greek dip, which is fresh, delicious and goes brilliantly with any grilled or barbecued meat. It’s also lovely as is, for dipping a raw carrot, or a hunk of bread into.
Serves 4, but probably just 2 if you enjoy it!
- 1 small tub Greek yoghurt*
- 1/4 cucumber
- A handful fresh mint
- 1 tsp dried dill
- 1 tbsp lemon juice
- 1 clove garlic, crushed.
- A pinch of salt
Add the yoghurt to a bowl. Chop the cucumber into small cubes, about 1/8 inch each. Finely chop the mint and add both to the yoghurt. Smash the peeled clove of garlic with the flat of a knife and put this in, too.
Finally, add the dill, lemon juice and salt, stir, then put in the fridge for at least 40 minutes. All the flavours will seep into the yoghurt, so honestly, this part, where you do nothing, is the most important bit.
Once it’s done, remove the garlic clove, as it’s an unpleasant surprise otherwise, and smear liberally over meat and bread to hide a multitude of culinary sins. Or just dip carrots in it, and eat it that way.
One final thing. Sprinkling oregano on oven chips as you cook them- Delicious.
* Greek yoghurt, not ‘Greek Style’. The only one that’s easy to get in the UK is Total, which is now in most supermarkets. It’s both healthier and tastes creamier. Settling for second best here will severely limit the loveliness of the food!