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Recipe from: 3/1/2006 12:00:00 AM

Ingredients 7
Servings 8
Time 40


  • 2
    garlic cloves, crushed to a paste (use more cloves if you like a strong garlic flavour)
  • 30
    olive oil
  • 15
    fresh lemon juice
  • 1
    small cucumber
  • 5
  • 600
    thick Greek yoghurt
  • 20
    freshly chopped mint


1. Place the garlic, olive oil and lemon juice in a mixing bowl and set it aside.

2. Peel the cucumber, or leave the skin on if you prefer. Grate the cucumber coarsely and place it in a sieve in the sink. Sprinkle salt on top and leave to stand for half an hour to drain, then use your hands to squeeze out the juice. The cucumber should be as dry as possible to prevent the tzatziki from becoming watery.

3. Place the yoghurt in a mixing bowl and stir in the mint. Add the garlic, olive oil and lemon juice mixture. Season with freshly ground black pepper and salt to taste. Refrigerate until required.



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