I never knew what actually went into Tsatsiki - just assumed it was a sort of cucumber raita without chilli. But it is so much more. It has tons of olive oil for a start ("Really? oil in yogurt?" But it goes so well!). And garlic! I first saw this made when Marialena came to stay with us for a while as part of her studies. I still remember the evening - she had just arrived, this young slip of a thing, and wanted to help cook. It was fascinating. Chitti and Ajay were there then, in fact, Chitti had walked across the field to bring her over - for some reason I was up to my eyeballs in stuff that day.
1 long cucumber, roughly peeled and grated.
2 cloves of garlic, finely chopped
1/2 cup of olive oil
1 pot of greek yogurt
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon fresh or dried mint
The most essential thing is to squeeze all the water out of the grated cucumber. Leave it for a bit for the water to ooze then squeeze it out a couple of times. Mix all the ingredients together, perhaps adding a bit of olive oil over the top as well to give that lovely glistening yummy look.