1 1/2 cups of Greek style yoghurt
2 cloves garlic, crushed
2 Lebanese cucumbers, peeled, de-seeded and finely chopped
1 tbsp lemon juice
15 mint leaves, finely chopped
Combine all ingredients in a bowl and refrigerate for 2 hours to develop flavours.
This tzatziki is a great Greek dish that goes perfectly with lamb.
It has simple fresh flavours that cut oily food with a nice acidic finish.
It works as a great dip with crudites and can also be great poured over lamb or chicken kebabs.
If this recipe is a little too wet you can strain it over a bowl in some clean muslin or a new Chux that has been rinsed in clean water.
I find if the Tzatziki is best left overnight for the garlic flavours to develop.
This recipe was created by Jennifer Cheung for Kidspot, Australia’s best recipe finder.