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)
- Cut the cucumber in half lengthwise and seed it with a spoon, then slice thinly.
- Place in a mixing bowl with everything but the labneh, yogurt, salt and purslane and mix well.
- Now add the labneh and yogurt, mix together and season to taste with salt.
- 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.
Excerpted from The Palomar Cookbook: Modern Israili Cuisine by Layo Paskin and Tomer Amedi. Copyright © 2017 Layo Paskin and Tomer Amedi. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.