Tzatziki

Excellent with bread, vegetable fritters, meatballs or crudités.

Here's Vera Alexiadou's recipe for Tzatziki, enjoy!

Makes 600ml

750ml plain yoghurt
1 long, thin cucumber, peeled and
finely chopped
3-4 garlic cloves, finely chopped
¼ tsp salt
3-4 tbs olive oil
3 tbs finely chopped fresh dill

Line a colander with cheesecloth (muslin) or a double thickness of paper towels and spoon the yoghurt into it. Let drain over a bowl in the refrigerator for about 6 hours. Transfer the strained yoghurt from the strainer to a bowl. Stir in the cucumber, garlic, salt and oil. Cover and chill.

Serve in a shallow bowl, sprinkled with the dill.