This refreshing originally Greek Taziki dip associated with Greek food, is to be found served in various places across the Mediterranean and Middle east with slight variations. F.ex. the Egyptian version doesn’t include cucumbers. This is a quite classic version. In summer it is an absolute MUST in my diet, and I even have it for breakfast….without the garlic in that case.
- 1-1/2 cups plain Greek yogurt (more suitable than normal one, as it’s thicker). You can use fat free version if you wish.
- 1 medium size natural cucumber (enough to make 2 cups of grated cucumber)
- 2-3 tbsp fresh chopped mint or 1-2tsp dried
- 1 garlic glove
- 1tbsp lemon juice
- 2-3 tbsp medium fruity extra virgin olive oil
- a few pomegranate seeds and fresh mint leaves for garnishing if you like
- some sea salt to taste
- Grate the cucumber and press out the extra liquid, if not the sauce will get too thin and watery.
- Mix the grated cucumber in with the yogurt in a bowl and add the herbs, chopped garlic and lemon juice. Taste with some sea salt.
- Drip some extra virgin olive oil on top and around the dip and garnish with some pomegranate seeds, fresh mint leaves and dried herbs if you like.
- Serve with pitta bread, great as an accompaniment to falafel chick pea balls, on your salad, burgers, raw vegetable sticks and grilled chicken or pork. Also great with seafood skewers.