Some years ago, my sister, Jan, loaned me a book to read – she thought that I might enjoy it. The memoir of man who moved to Greece to write a novel, and stayed for 20 plus years. I enjoyed the book so much that I bought it, and am always bringing it off the shelf, particularly for Tom’s recipe for Tzatziki!
The book, The Summer of my Greek Tavérna, a memoir by Tom Stone, published in 2002 is a wonderful read and has a selection of recipes at the end. Jan had tried the Tzatziki recipe and told me how great it was – she was right, it is amazing, and always so popular when it’s served as a dip, or an accompaniment with a platter of kofta. It’s deliciously thick, creamy and has a little bite from the garlic and white pepper!
I’ve adapted the recipe a little over time, but is still very similar to the one published.
- 225 g Greek yoghurt
- 125 g grated continental cucumber
- 20 ml extra virgin olive oil
- 10 g garlic, crushed
- 1/2 tsp sea salt
- 1/8 tsp fine ground white pepper
Line a strainer with muslin and place the strainer over a bowl.
Spoon the yoghurt into the lined strainer and place into the refrigerator for a minimum of one (1) hour to drain.
Place the grated cucumber into a dish and sprinkle over the salt. Cover and place into the refrigerator for 30 minutes.
Remove the yoghurt from the refrigerator and discard the whey that has drained off.
Place the yoghurt into a bowl and add the olive oil, crushed garlic and white pepper. Stir until well combined.
Drain the cucumber and place it into a clean tea towel or muslin. Squeeze well to remove any excess moisture.
Add the cucumber to the yoghurt mixture and mix well to combine.
Place into a serving dish and cover.
Refrigerate until required.
Drizzle with a little extra virgin olive oil to serve.
Adapted from the Tzatziki recipe in the book, "The Summer of my Greek Taverna", a memoir by Tom Stone (p. 206).