Greek Island Tzatziki with Dill and Mint

Originating from the Ottoman Empire, this is my version of the popular Greek dish, tzatziki (known as cacık in Turkey). It’s simply a bowl of authentic Greek yoghurt getting it on with little cubes of crunchy cucumber, lots of finely chopped garlic, briny sea salt, a generous glug of grassy Kalamata olive oil, an audacious squeeze of lemon juice and lashings of fresh dill and dried mint. It’s the perfect bowl for hot days and is just wonderful on its own with freshly baked pillowy flatbread but, for last night’s supper, I stirred it into warm potatoes with slithers of lightly pickled Tropea onions and served it with the remains of a Greek onion, feta and ricotta filo pie with dill, mint and lemon, known as Kremidopita – recipe coming soon – and a simple bulgur wheat and roasted mixed pepper salad.

Serves 4

Ingredients

500g of good quality Greek yoghurt
Half a cucumber, de-seeded and cut into small cubes
2 garlic cloves, finely chopped
1 tsp of dried mint
30g of fresh dill, finely chopped (retain 10g for garnishing)
Juice of half a lemon
A generous glug of extra-virgin olive oil
Sea salt and freshly ground black pepper, to your taste
Pul biber, for garnishing (optional)

How I make it

Place the yoghurt in a bowl and stir through all the other remaining ingredients. Season to your taste, chill and turn out into a pretty bowl. Garnish with the remaining chopped dill and pul biber (if using).

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