So I hadn’t made tzatziki in probably, ohhhh, 35 years? But it got suddenly hot in Sevilla (42º) and it seemed like a nice fresh snack to have on hand. I used to always make this with plain greek yoghurt but since discovering the joy that is labneh, I decided to use that instead, though you need to plan ahead as the labneh needs a day or so in the fridge. Worth it if you have time as it gives the tzatziki a lovely creamier texture. I also prefer “half peeling” the cucumber (see pic below) as the skin can sometimes be a bit too chewy. And fresh herbs are a must. I did try a version with dried dill and… meh.

Ingredients and instructions below…

• 1 grated cucumber, half-peeled
• 1-2 cloves garlic, minced
• 1 ½ cups labneh (start with 440 grams greek yoghurt)
  or 330 grams plain greek yoghurt
• 2 tablespoons extra virgin olive oil
• 2 tablespoons chopped fresh dill and/or mint
• 1 tablespoon lemon juice
• ½ teaspoon sea salt

To make labneh: line a large sieve with cheesecloth; set over a medium deep bowl. Place yoghurt in sieve. Gather edges of cheesecloth to cover yogurt. Place in refridgerator and let drain for 1-2 days.

OR… line a Melitta size 4 cone with a filter, add yoghurt, set over a bowl, cover with plastic wrap, refridgerate overnight.

Remove as much of the moisture from the grated cucumber as possible. You can either salt it and leave it in a seive for about half an hour, or simply squeeze it between paper towels or a cotton t-towel.

Put all the ingredients into a bowl and stir to blend. Adjust seasoning and herbs if you feels it needs a bit of extra anything. And that’s it. I like to let the tzatziki sit in the fridge for about 15 minutes before serving just to give the flavours time to meld. It will keep for up to 3-4 days in the fridge.

Great served with crudité (carrots, courgette, red peppers cut into sticks) or pita bread. Or have it as a veggie side dish (below).

tzatziki, garlicky pan grilled mushrooms and sweet onions,
lagrimitas de pollo, salsa az