Tzatziki Sauce
Ingredients
- 4 cucumbers
- ½ tsp garlic, minced
- 1 tbsp fresh dill, finely chopped
- 1 ½ cups full-fat Greek yoghurt
- ½ cup labneh
- 1 lemon, juiced
- ¼ tsp paprika
- salt, to taste
Instructions
- Prepare the Cucumber: Grate the cucumber susing a box grater or a food processor equipped with a grating attachment.Transfer the grated cucumber to a clean kitchen towel or layers of paper towels. Squeeze out as much excess moisture as possible to ensure your tzatziki sauce isn't watery.
- Mix Ingredients: In a mixing bowl, combine the drained cucumber, minced garlic, finely chopped dill, Greek yoghurt, labneh, lemon juice, paprika, and a pinch of salt. Stir the ingredients until they are thoroughly combined into a cohesive sauce.
- Adjust Seasoning: Taste the tzatziki and adjust the salt or lemon juice according to your preference. The flavours should be bright and balanced, with the garlic, lemon, and dill harmoniously blended with the creamy yoghurt and labneh.
- Chill: For the best flavour, cover and refrigerate the tzatziki for at least an hour before serving. This resting period allows the flavours to meld and deepen.
- Serve: Serve your tzatziki chilled, using it as a dip with vegetables, a spread on sandwiches, or as a complement to grilled meats or fish.