A delicious, creamy dip infused with garlic, salted cucumber and lemon juice, dressed with extra virgin olive oil.
I've given this its most popular name of Tzatziki, but my recipe and reason for posting it, is as a collection which go together (with some other Turkish recipes), remniscent of my favourite foods from there including this, the Turkish version known as 'Cacik'. They both contain essentially the same (or at least very similar) ingredients, and both vary slightly regionally, so I'd be hard-pressed to say for definite which was which from any given region or restaurant! The main difference is that Turkish cacik is slightly thinner than Greek tzatziki.
It's very easy to make, but the fundamental thing about Tzatziki is that it's not just cucumber grated or chopped in yoghurt, the cucumber has to be salted first to give it that authentic flavour.
Serves six, 54 calories per portion (or 38 calories per portion if using fat free Greek yoghurt, see notes).
If you fancy putting together a nice Turkish feast, with a shopping list and preparation plan, then have a look here!
