During our Greek summer holiday this year, we became serial connoisseurs of Tzatziki. Each time we lunched or dined in a taverna, we’d order this delicious meze dish and it became a bit of an in-joke as to what rating we’d give it. Of course, they were all delicious. A month on, still trying to recreate the holiday culinary memories, we’ve been trying to perfect our own version. Using dill and grating the cucumber is definitely the answer. After looking at lots of recipes and talking to the Greek locals, here it is, served in one of our Marina Casa fish dishes.
To serve 4 as a meze
4 cm chunk of cucumber, 8 heaped tbsp of good Greek yoghurt, 2 tbsp extra virgin olive oil, juice of half a lemon, 2 cloves of grated garlic, heaped tbsp of finely chopped dill, seasoning.
Grate cucumber and squeeze away any excess water. Combine with yoghurt, oil, lemon, garlic and dill. Season to taste. Drizzle with a little olive oil and garnish with dill.