Prep: 10 minYields: 1 ServingsNumber of Portions: 1
Tzatziki originated in Greece and Turkey and is usually made with goat or sheep milk. But cow or buffalo milk is also a great substitute.
2 cups yoghurt
1 cucumber (medium)
2 tbsp olive oil
2 tbsp dill leaves, chopped
1 tbsp lemon juice
3 garlic cloves
Salt to taste
Pepper powder to taste
Hang yoghurt in a muslin cloth for 2 hours. Separately peel and grate the cucumber. Smash the garlic cloves and finely chop them.
Add garlic, grated cucumber, olive oil, chopped dill leaves, lemon juice, salt, and pepper to the yogurt and whisk it well. Allow it to sit in the fridge for an hour and whisk again before serving as a dip.