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Today’s Cypriot Cuisine


(Yoghurt and Cucumber Dip)

By Loulla’s recipes

‘Tzatziki’ or ‘Talatouri’ as it is called in Cyprus and is a refreshing and appetizing summer Yoghurt dip. In Greece they add fresh chopped dill in the Tzatziki but in Cyprus they prefer fresh chopped mint, both are equally delicious. Excellent on it’s own with pita bread or served mostly with Gyros and Mezethes, where people dip the fried aubergines, courgette slices, and raw crudités into it to give an exciting contrast of flavors. It is also delicious as an accompaniment to barbecued meat such as kebabs.
Loulla’s recipes

(Serves 4-6)

450g (1lb) thick Greek strained yoghurt
½ cucumber washed, and coarsely grated
1-2 cloves garlic-crushed
3 tbsp. Greek or Cypriot virgin olive oil
1 tbsp. white wine vinegar
2 tbsp. fresh chopped mint or
1 tbsp. dried mint or chopped dill
White pepper
Additional mint to garnish


Place the grated cucumber in a colander, sprinkled with a little salt and leave for 5 minutes to drain or place in a cheese cloth and squeeze dry.

Put the yoghurt in a medium bowl and fold in the cucumber, garlic, olive oil, wine vinegar, mint and then season lightly with salt and pepper. Chill for at least 1 hour before serving, and decorate with mint leaves or dill and paprika.

Tzaziki will keep up to one week in the fridge.

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