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  • The Australian Women’s Weekly Food

    GOING GREEK

    Sep 01, 2019 4 minutes

    TZATZIKI

    PREP TIME 15 MINUTES (+ REFRIGERATION & STANDING) MAKES 2⅓ CUPS

    1¾ cups (500g) thick Greek–style yoghurt
    1 (400g) telegraph cucumber, peeled, grated coarsely
    ½ teaspoon salt
    1 clove garlic, crushed
    1 tablespoon lemon juice
    2 tablespoons finely chopped fresh mint

    1 Place yoghurt on a large square of a double thickness of muslin. Tie the ends of the muslin together; hang over a large bowl, or place in a sieve over a bowl to drain. Refrigerate for about 4 hours or overnight, or until the yoghurt is thick. Discard the liquid in the bowl.

    2 Meanwhile, combine the cucumber and salt in a small bowl; stand for

    20 minutes. Gently squeeze excess liquid from the cucumber.

    Combine the yoghurt, cucumber, garlic,

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