I am a big fan of Mediterranean food and going to restaurants to feast on mounds of plates of mezze. I therefore thought it was about time to make some for myself. Tzatziki seemed like a good place to start, since it’s made with things I generally have in the fridge anyway and it’s easy peasy.
I made up quite a lot to have with some duck, in a bap, which was not a bad combination but not worth putting up here as a recipe. There was a lot left over but it came in pretty handy when I was making dinner for some friends recently. I was making a beef stew which had to simmer for a while and I was pretty hungry- I imagined they were too- so thought it would make a good starter. I wasn’t wrong.
Ingredients – roughly 4 servings
- 250g plain Greek yoghurt
- 1/2 cucumber
- 1 spring onion
- 1/2 lemon/lemon juice
- 4 pitta breads
- Roughly chop the cucumber and put it through a food processor. No worries if you don’t have one, just slice it into small, fine pieces.
- Slice the spring onion. You can make tzatziki without spring onion but if you have it then it’s good to throw in.
- Mix the spring onion and cucumber pieces into the yoghurt and the juice of half a lemon. Alternatively, add a few shakes of lemon juice if you have it in a bottle.
- Toast the pitta breads and then tear up into pieces to dip in- and that’s it!