Recipe
Tzatziki with warm pita
The Greek yogurt and cucumber dip done properly: the cucumber is salted and squeezed dry so the tzatziki stays thick, served with pita warmed in a dry pan.
- Preparation
- 15 minutes
- Cooking
- 5 minutes
- Total time
- 20 minutes
- Servings
- 4
Nutrition per serving
- Calories
- 448 kcal
- Protein
- 18 g
- Carbohydrates
- 60 g
- Fat
- 13 g
Ingredients
- Cucumber1 kom
- Greek strained yogurt400 g
- Garlic2 čehova
- Fresh dill2 žlica
- Olive oil2 žlica
- Lemon0.5 kom
- Saltpo ukusu
- Pita bread4 kom
Instructions
- 1
Coarsely grate the cucumber, toss it with a teaspoon of salt and let it drain in a sieve for 10 minutes.
- 2
Squeeze the cucumber dry in your fists, a handful at a time — you want it as dry as possible.
- 3
Stir the crushed garlic, chopped dill, olive oil and lemon juice into the thick yogurt.
- 4
Fold in the cucumber, season with salt and chill for 30 minutes so the flavours come together.
- 5
Heat a dry pan over medium-high heat and warm each pita about 45 seconds per side, until soft and spotted brown.
- 6
Drizzle the tzatziki with a little olive oil and serve with the warm pita.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
