Thick strained Greek yoghurt mixed with salted, well-squeezed grated cucumber, garlic, fresh dill, olive oil and a little vinegar: a cooling dip. Keep it in the fridge.
1piece
0.5tsp
300g
1piece
10g
1tbsp
1tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1piece | — | — | |
| 2 | | 0.5tsp | — | — | |
| 3 | | 300g | — | — | |
| 4 | | 1piece | — | — | |
| 5 | | 10g | — | — | |
| 6 | | 1tbsp | — | — | |
| 7 | | 1tsp | — | — |
Coarsely grate the cucumber (about 300 g) on the grater, letting it fall into the sieve.
Cucumber · 1 piece
Sprinkle the salt over the grated cucumber and toss.
Sea salt · 0.5 tspGrated cucumber · step 1Leave the cucumber to drain.
Squeeze the cucumber in your hands to press out the remaining water.
Add the Greek yoghurt to the medium bowl.
Greek yoghurt · 300 g
Peel the garlic cloves.
Garlic clove · 1 piece
Add the minced garlic to the yoghurt.
Finely chop the dill.
Fresh dill · 10 gAdd the chopped dill to the yoghurt.
Add the squeezed cucumber to the yoghurt.
Drizzle the olive oil over the mixture.
Extra-virgin olive oil · 1 tbsp
Add the vinegar to the mixture.
White wine vinegar · 1 tspStir until everything is evenly combined.
Put the bowl in the fridge.
Chill for at least half an hour so the flavours settle.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1 piece | | Coarsely grate the cucumber (about 300 g) on the grater, letting it fall into the sieve.⏱ 1 min 30sResultGrated cucumber |
| 2 | 0.5 tsp | | Sprinkle the salt over the grated cucumber and toss.⏱ 10sResultSalted grated cucumber |
| Grated cucumberstep 1 | |||
| 3 | Salted grated cucumberstep 2 | | Leave the cucumber to drain.⏱ 10 minResultDrained grated cucumber |
| 4 | Drained grated cucumberstep 3 | | Squeeze the cucumber in your hands to press out the remaining water.⏱ 30sResultSqueezed grated cucumberused in step 11 |
| 5 | 300 g | | Add the Greek yoghurt to the medium bowl.⏱ 10sResultGreek yoghurt |
| 6 | 1 piece | | Peel the garlic cloves.⏱ 15sResultPeeled garlic cloves |
| 7 | Peeled garlic clovesstep 6 | | Mince the peeled garlic finely.⏱ 30sResultMinced peeled garlic |
| 8 | Minced peeled garlicstep 7 | | Add the minced garlic to the yoghurt.⏱ 10sResultYoghurt with garlic |
| 9 | 10 g | | Finely chop the dill.⏱ 30sResultFinely chopped dill |
| 10 | Finely chopped dillstep 9 | | Add the chopped dill to the yoghurt.⏱ 10sResultYoghurt with garlic and dill |
| 11 | Squeezed grated cucumberstep 4 | | Add the squeezed cucumber to the yoghurt.⏱ 10sResultYoghurt with cucumber |
| 12 | 1 tbsp | | Drizzle the olive oil over the mixture.⏱ 10sResultTzatziki mixture with olive oil |
| 13 | 1 tsp | | Add the vinegar to the mixture.⏱ 10sResultUnmixed tzatziki |
| 14 | — | | Stir until everything is evenly combined.⏱ 30sResultTzatziki |
| 15 | — | | Put the bowl in the fridge.⏱ 15sResultTzatziki |
| 16 | — | | Chill for at least half an hour so the flavours settle.⏱ 30 minResultChilled tzatziki |
| Total Time | 47 min | ||
| Nutrient | per serving |
|---|---|
| 89kcal | |
| 8g | |
| 4g | |
| 0.7g | |
| 6g | |
| 4g | |
| 0.5g | |
| 351mg |
Thick strained Greek yoghurt mixed with salted, well-squeezed grated cucumber, garlic, fresh dill, olive oil and a little vinegar: a cooling dip. Keep it in the fridge.
What you’ll doYou will start by salting and draining grated cucumber, then squeezing out the remaining water by hand before folding it into yoghurt along with minced garlic, chopped dill, olive oil, and white wine vinegar. The mixture then goes into the fridge for at least half an hour — the only real waiting point — to let the flavours settle before you spoon it into a serving bowl.
