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  • Tzatziki – Cucumber Yoghurt Dip

Tzatziki – Cucumber Yoghurt Dip

Posted on Oct 24th, 2018
by Ronen Skinezes
Categories:
  • Dressings, Dips, Spreads
  • Sauce
Tzatziki

This classic Greek accompaniment is delicious, refreshing and easy to make and a true symbol of Greek cuisine. Cool, creamy yogurt blends harmoniously with crisp, grated cucumbers, while garlic and dill add a zesty, aromatic twist.

It’s the perfect partner for pita bread, veggies, gyros, souvlaki, or as a delectable dip for your favorite finger foods. So, grab your snacks and get ready to transport your taste buds to sun-soaked Greek isles with every delightful scoop.

Enjoy this classic tzatziki recipe by Chef Ronen Skinezes!

Tzatziki

Tzatziki – Cucumber Yoghurt Dip

Ronen Skinezes
4.91 from 76 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Waiting Time 2 hours hrs
Total Time 2 hours hrs 10 minutes mins
Course Sauce and Dips
Cuisine Greek
Servings 4 servings

Ingredients
 
 

  • 1 litre thick goat milk yogurt
  • 6 medium cucumbers
  • 6 stems fresh dill
  • 6 sprigs leaves from 6 mint sprigs
  • 1 teaspoon minced garlic
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • black pepper

Instructions
 

  • Put the yogurt in a colander layered with cheesecloth and let drip for 2-3 hours.
  • Halve the cucumbers lengthwise, deseed them and grate on a coarse grinder.
  • Squeeze the grated cucumbers between your palms to exude liquids and transfer into a bowl.
  • Add the dill, mint, garlic, vinegar and salt, stir and chill well (to the yogurt ball).
  • Before serving, check the seasoning.
  • Pour the olive oil over the salad, sprinkle with some black pepper and serve.

Notes

Tzatziki
 
Tried this recipe?Let us know how it was!

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Ronen Skinezes

Ronen Skinezes is an Israeli born Chef with deep Mediterranean roots. Ronan’s genealogy traces back to Spain, 1492, the days When all Jews were ordered by Ferdinand and Isabella to leave the kingdom. The Skinezes family wandered through the Ottoman Empire until they finally settled in Athens Greece. Their wandering had left traces of flavors and aromas from various locations. It is these aromas that have been passed down through the generations and are well noticed and enjoyed in Ronen’s style and cooking. Throughout his career Ronen has worked with leading chefs; he spent 10 years in Australia, in the kitchen of award winning Chef Matt Moran, owner of Aria, one of Sydney’s most well regarded restaurants. After returning to Israel, he spent a short period at Keren, a fine dining Restaurant owned by renowned Israeli Chef Haim Cohen. Ronen joined Manta Ray in 2001 as a sous chef and was quickly promoted to the position of head chef. Chef Ronen’s kitchen is influenced by Greek and Balkan cuisine, making much use of olive oil, tahini and yogurt in sauces and a wide variety of seasonings, with tomato, eggplant, pepper and zucchini starring as the essence of Manta Ray’s kitchen. Ronen is a graduate of the Tadmor Culinary Academy in Israel.

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