August 28th, 2010


Based on George’s recipe from MasterChef. Hanging the yoghurt first makes a huge difference.

I use more dill and garlic than George, and leave out the honey and shallot.

Posted in Snacks, Stocks and Sauces and tagged , , , , , , with 3 comments »

3 Comments on “Tzatziki”

  1. absent design | cooking diary | food and photography by Reuben Stanton » Blog Archive » Slow roasted lamb shanks with lemon and dill said at 4:37 pm on August 17th, 2011:

    […] Delicious, rich, soft, dark, sticky meat, served with crispy potatoes and a good blob of rich tzatziki. […]

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