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1 long English cucumber, unpeeled and grated

500g plain Greek yogurt

34 garlic cloves, crushed or finely minced

1 tsp cumin 

2 Tbsp finely chopped fresh dill, plus more for garnish

1 Tbsp freshly squeezed lemon juice 

1 Tbsp olive oil, plus more for garnish

Salt and pepper to season 

(I find tzatziki needs a good amount of salt to bring out the best flavours, start with 1 tsp, adding more to taste)


Put grated cucumber in a colander and allow to drain for at least 30 minutes. Gently squeeze with hands or in a clean towel to remove excess moisture. Place drained cucumber in a bowl, add all the other ingredients; stir to combine.

Refrigerate for a minimum of two hours to allow flavours to develop