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- 1 kg farmers union- greek yoghurt
- 1 x large telegraph cucumber- grated and strained of juice
- 1 x bunch of dill,washed and chopped very finely
- 2 x large cloves of unbleached australian garlic
- 3 Tbls extra virgin olive oil [evoo]
- 2 x pinches of murray river salt
- 2-3 x kalamata olives [for presentation]
- 1 Tbls extra evoo..for drizzling.
1.Take a clean tea towel and wet it,remove the excess water so that it is damp,not wet, place the towel in a medium bowl and pour the contents of the yogurt into the towel, using twine/thick elastic band, gather the ends of the towel and tie it up like a swag.
2.Hang the yoghurt bag off the side of the sink and allow the whey to drip away for approx 2 – 3 hrs.
Remove the twine/elastic, place the thickened yoghurt in a bowl and all of the first 6 ingredients listed above,pour into a shallow platter as shown in the picture and top it off with the olives and drizzle with the EVOO.
NOTE: Step one and two are not necessary and the Tzaziki is still great, however, try it first as you will find that this small process is really worth it!
Serving suggestion- serve as part of dip platter, with roasted lamb and greek salad,toast some ciabatta bread and serve around the dip.
ENJOY! The Merchant Gourmet 2011
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Thank you Morris,the Feta cheese is Dodoni which has been lovingly sprinkled with home grown[dried out]Oregano from Pappas garden and the bread is a white sourdough..this was part of a Greek feast lunch I prepared that included my 5 hour lemon lamb.