BY Layo Paskin, Tomer Amedi

Modern Israeli Cuisine
Layo Paskin and Tomer Amedi


In one word: refreshing! In two words: yogurt and cucumbers. Thank god (or maybe the gods?) for the Greeks for giving us this splendid mezze. It’s so easy to make and I don’t think there’s anything you can’t have it with — fish, lamb, chicken, you name it. Try to get hold of those cute Dutch cucumbers, as they are packed with flavor. This version is a bit thicker than most tzatzikis because I use labneh with the yogurt, but if you prefer you can simply loosen it with more yogurt to create a chilled yogurt and cucumber soup.



  • 1 baby Dutch cucumber, or ½ regular cucumber
  • 1 garlic clove, finely grated
  • handful of chopped mint leaves
  • small handful of chopped parsley
  • 2 tbsp freshly squeezed lemon juice
  • 1½ tbsp extra virgin olive oil, plus extra to serve
  • ½ tsp toasted and ground coriander seeds
  • 3 tbsp Labneh
  • 1½ cups Greek yogurt
  • salt, to taste
  • handful of purslane leaves, to garnish (optional)


  1. Cut the cucumber in half lengthwise and seed it with a spoon, then slice thinly.
  2. Place in a mixing bowl with everything but the labneh, yogurt, salt and purslane and mix well.
  3. Now add the labneh and yogurt, mix together and season to taste with salt.
  4. The tzatziki can be kept in the fridge, in a sterilized airtight container, for up to 4 days. To serve, garnish with purslane leaves (if using) and a drizzle of olive oil.