Authentic Greek Tzatziki

Sometimes it's tricky to write a title which is sufficiently precise. Proper Greek Tzatziki? As opposed to improper? No. Or Real? Not to be confused with fake, I suppose.

Tzatziki, or tzaziki or tsatsiki will not be new to many. It's one of the more common dips to have reached these shores. But already I have to laugh at my use of the word authentic, as it almost certainly stems from the Turkish cacık, which in turn probably started life in Persia. Hey ho. The Greek version has developed its own identity. The inspiration for today was the example which I ate at Taverna Arkogiali, featured in today's Tom Eats! It was undoubtedly the best I've ever tasted.

I'd previously made it at home, and was keen to learn how their version was so much better. With our regular visits we felt we were among friends. Noting our interest in his cuisine, waiter Geórgios was happy to share cooking tips.

The first thing I noticed was the consistency. Much thicker than mine, even though I used full fat yoghurt. Ah, said Geórgios, you must strain it. Anything involving raw cucumber tends to speak back to me. Here I was getting the flavour, but none of the texture. The secret is that you don't cut it into little dice, you grate it. It's very important, said our mentor, that you extract as much water as you possibly can. Grate into a colander, salt lightly and leave for half an hour. Then put into a dishcloth and squeeze out as much moisture as possible. You may want to repeat the squeezing.

Ours had a hefty hit of garlic, which I commented on. Geórgios laughed. Very much a matter of personal taste. I didn't know that you also add a little olive oil, and that it's customary to put in some lemon juice. (Others use a little vinegar.) Finally, the seasoning. Salt, obviously. Taste as you go, especially if you added salt to the grated cucumber at the beginning. But I was puzzled by the herb. Not a hint of mint. Definitely not, I was told firmly. He mentioned a herb which I didn't recognise, and I assumed it to be something peculiar to Greece. Only when I was researching this did I realise he had said ánithos, which is the Greek word for dill. (Don't tell Geórgios, but it you want a bit of mint, that's fine by me.)

Ingredients

400g Greek yogurt (full-fat); 1 normal size cucumber, about 200 g, peeled; 1 - 2 cloves garlic, crushed (use more or less, according to taste; 2 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tbsp finely chopped fresh dill and/or mint; salt.

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Strain the yoghurt to remove extra moisture. The books will tell you to use muslin but a (clean) J-cloth works equally well.

Grate the peeled cucumber into a sieve and sprinkle with a little salt. Leave for 15 - 30 minutes. Rinse off the salt and squeeze in a cloth to remove as much moisture as possible. You may want to squeeze twice. In a separate bowl, combine the yogurt, olive oil, lemon juice and minced garlic. Add a little salt. Stir in the cucumber and herbs and mix well. Check the seasoning.

Cover and refrigerate for at least an hour. Check the seasoning again. Best served with warm pitta bread.