About Me
I'm a Melbourne boy, hailing from St Kilda with one ex, one current wife and four kids. Love the outdoors and making new discoveries. I cook a lot at home (cheers from wife) and do some preserving, mostly jams, pickles and fruit liqueurs. This is the diary of a cooking journey.

My Complete Profile

Recent Posts
Will Studd's Magnificent Obsession
Psst, Nina
In The Time Of Tomatoes
Big Helga
Smile For The Camera
Surf 'n' Turf
Daylesford Day Out
A Simple Pleasure

1001 Dinners 1001 Nights
A Few of My Favourite Things
Abstract Gourmet
Apellation Australia
Becks and Posh
BurgerMary ATX
Cook (almost) Anything at least once
Cooking Down Under
Cook sister!
Cooked And Bottled In Brunswick
David Lebovitz
Deep Dish Dreams
Chef Paz
Chubby Hubby
Eating Melbourne
Eating With Jack
essjay eats
Food Lover's Journey
Grab Your Fork
I Am Obsessed With Food
I Eat Therefore I Am
Iron Chef Shellie
Just Desserts
Kalyn's Kitchen
Kitchen Wench
Matt Bites
Melbourne Gastronome
My Kitchen in Half Cups
Nola Cuisine
Not Quite Nigella
Nourish Me
Seriously Good
Souvlaki For The Soul
Stone Soup
Syrup and Tang
Steve Don't Eat It!
That Jess Ho
The Elegant Sufficiency
The Perfect Pantry
The View From My Porch
Thyme for Cooking
Tumeric & Saffron
tummy rumbles
What I Cooked Last Night
where's the beef
Vicious Ange

Food Blog Resources
Food Blog S'cool
I Eat I Drink I Work
Kiplog Food Links

Food for Thought
Autism Victoria
Autism Vox
forget me now
Lotus Martinis
MOM - Not Otherwise Specified
St Kilda Today

Monday, February 15, 2010

One of the greatest dips of all time, much healthier and less fattening than many of the cheesy concoctions gracing our supermarket shelves is tzatziki, a favourite not just in its homeland, Greece, but all around the world.

Perhaps its popularity is linked to its ease of making, but more than that, the flavour of tzatziki, especially when homemade, is much greater than the sum of its parts. It has an ability to transport one straight to the Greek isles, its typical fresh earthy pungency sitting so well in a taverna with a glass of the local retsina and a few olives, or oozing freely from a souvlaki.

A meeting of cultures, tzatziki with matzo bread, yum!

Tzatziki is not so much a recipe as an idea that can be bashed around a bit. Don't like the sharp slap of mint? That's okay, use dill instead. Prefer the zestiness of lemon juice to wine vinegar? Splash some right in. Afraid of vampires? More garlic will see them right off. You get the picture, it's yours to own.


2 Lebanese cucumbers
1 tablespoon salt - yes, this much. It'll be okay.*
2 sprigs mint, leaves stripped and finely sliced or,
few sprigs of dill, roughly chopped
2 cloves garlic, crushed
2 tablespoons best olive oil
1 tablespoon white wine vinegar or lemon juice
500g Greek (thick) yoghurt

Finely grate the cucumbers into a bowl, mix with the salt and leave for 30 minutes, then squeeze out as much of the salty juices as you can. Place the drained cucumber back in the bowl and add the mint (or dill), the crushed garlic, olive oil and the white wine vinegar, mix well. Add the yoghurt and stir in well, taste for salt, it will probably need some.

Serve with some flatbread, crackers or even your choice of cut vegetables. It also improves with keeping, by all means, make ahead.

*the salt is needed to draw out the cucumber juice that would otherwise make this dip watery. When you squeeze out the juice, most of the salt goes out too.
  posted at 5:42 pm

At 12:26 pm, Blogger Anh said...

You remind me of this delicious dip. Making tonight to go with our burger!

At 1:22 pm, Anonymous Lorraine @ Not Quite Nigella said...

So true! I never feel like I need to stop when eating tzatziki as I do with other, richer dips! :D

At 2:25 pm, Anonymous kitchen hand said...

Yes, fantastic dip. The acid, the yogurt, the coldness, the sharp tang. I love it in soft souvlaki bread with just the meat.

At 3:24 pm, Anonymous Lydia (The Perfect Pantry) said...

One of my all-time favorite dips, and I love the idea of serving it with matzoh. I also love serving it with grilled chicken or salmon.

At 3:22 pm, Blogger neil said...

Hi anh, good choice. Nice to see you back too.

Hi Lorraine, know the feeling! This one leaves you so virtuous.

Hi kh, that sounds really primal, my bread would be stuffed tight with meat.

Hi lydia, there's two good ideas, I'm going to make some more to go with them.

At 5:54 pm, Anonymous Anonymous said...

Draining the yoghurtf or about 4 hours also helps.

At 11:14 am, Blogger neil said...

Hi anon, good point, epecially if you can't get Greek yoghurt. There is no stisfaction to be had in a thin watery dip!

At 5:00 pm, Blogger Azita Mehran said...

this is a great dip and i love the combination of yogurt and cucumbers. i have to try it with some lemon juice this time!

At 8:07 pm, Blogger neil said...

Hi azita, bring it on any way you like!

At 7:06 pm, Blogger Joanie said...

I haven't tried this ever, but this looks so delish and simple based on your recipe so I guess I should. :)

At 9:42 pm, Blogger neil said...

Hi joanie, I'm sure you would love it.

At 3:17 pm, Blogger 娛樂城註冊送 said...



Post a Comment

<< Home


Recipe Categories
Cakes & Desserts

November 2005
December 2005
January 2006
February 2006
March 2006
April 2006
May 2006
June 2006
July 2006
August 2006
September 2006
October 2006
November 2006
December 2006
January 2007
February 2007
March 2007
April 2007
May 2007
June 2007
July 2007
August 2007
September 2007
October 2007
November 2007
December 2007
January 2008
February 2008
March 2008
April 2008
May 2008
June 2008
July 2008
August 2008
September 2008
October 2008
November 2008
December 2008
January 2009
February 2009
March 2009
May 2009
June 2009
September 2009
October 2009
November 2009
December 2009
January 2010
February 2010
March 2010
April 2010
May 2010
June 2010
July 2010
August 2010
September 2010
October 2010
November 2010
December 2010
February 2011
March 2011
April 2011
May 2011
June 2011
July 2011
August 2011
September 2011
July 2012

Prev ~ List ~ Random ~ Join ~ Next
Site Ring from Bravenet

Site Feed

counter easy hit

Blog Design by:

Image created by:
Ximena Maier

Powered by:

Photos, Original Recipes, and Text - (C) Copyright: 2005-2010
At My Table by Neil Murray, all rights reserved.
You may re-post a recipe, please give credit and post a link to this site.

Contact Me
Neil Murray

Follow messytable on Twitter