No Greek feast is complete without a bowl of tzatziki. It is the quintessential Greek dip, with garlic, thick yoghurt and a good amount of lemon. Our version includes crunchy fennel, which is not traditional, but we promise it will open a new pathway you didn’t know existed.
For the creamiest, thickest yoghurt, strain it overnight in the fridge in a square of muslin (cheesecloth) hung over a bowl to catch the whey. And, of course, if you don’t like fennel, you can use the more traditional cucumber instead. Simply grate two small cucumbers and squeeze out the excess liquid before adding to the yoghurt.
Ingredients
1 small garlic bulb
80ml extra virgin olive oil, plus 2 tablespoons extra 500g Greek-style yoghurt
1 small fennel bulb, finely chopped, fronds reserved ½ bunch mint, leaves picked and finely chopped ½ bunch dill, fronds picked and finely chopped juice of 1 lemon
1 teaspoon salt flakes
Makes 750g (3 cups)
Method
Preheat the oven to 180°C.
Using a sharp knife, slice the very top off the garlic, just enough to expose the garlic cloves. Place the garlic bulb on a piece of foil and drizzle with 1 tablespoon of the extra oil. Wrap the garlic tightly in the foil and roast for 45 minutes or until the garlic is jammy. Allow the garlic to cool slightly, then squeeze the roasted cloves into a large bowl.
Add the yoghurt, the 80ml of olive oil, fennel, herbs, lemon juice and salt flakes to the roasted garlic and mix until completely combined.
To serve the tzatziki, spoon into a serving bowl or onto a plate and top with the reserved fennel fronds and remaining tablespoon of oil.
Leftover tzatziki will keep in an airtight container in the fridge for up to 5 days.
Peináo: A Greek Feast for All by Helena & Vikki Moursellas,
Published by Smith Street Books, Distributed by Thames & Hudson Australia
RRP$55.00
Photography © food and incidentals: Jorge Rivera, location: Helena Moursellas and Pawel Soltysinksi
