The simple dip – which is also called cacao or tarator – is a great accompaniment to barbecues, grilled meats or salads. But how do you make it? Well it’s quick and easy to whip up a batch of tzatziki, so read on to find out how.
How to make tzatziki
- Half a cucumber, halved and deseeded
- Large pot of Greek yoghurt
- Garlic clove
- Mint leaves
Start by preparing your cucumber. Chop in half and remove the seeds, then coarsely grate.
Squeeze out the liquid from your cucumber strands, add a pinch of salt and chop into smaller piece.
Then grab a handful of mint leaves and roughly chop, adding into the bowl.
For an added touch, squeeze in the juice of half a lemon.
Mix well and serve cold.
This simple and fresh dip is perfect served alongside a slow roast lamb.
Or try a dollop with pitta bread as a snark, starter or as part of a mezze plate.
In fact, why not make your own quick and easy pitta chips to go with your fresh tzatziki?
It takes just 10 minutes and this easy guide will show you how to make about 50 chips.
How to make pitta chips
- Olive oil
- Pitta bread
Preheat oven to 180C and warm the pitta breads in the oven for a few minutes or until have puffed up.
Remove from the oven and use a knife to open the breads up and separate into halves.
In a bowl, mix together a club of oil and enough salt to taste. You can also add your own seasoning such as paprika, garlic or rosemary.
Stir to combine then using a pastry brush, spread the oily mixture over your warm pittas.
Slice the oiled pitta breads in half and then chop each side into little triangles.
Place onto a large baking tray, in one laye and bake in the oven for 10 to 12 minutes.
Remove from the oven and leave on a wire cooling rake until safe to touch.
Then enjoy with a huge dollop of tzatziki on top.
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