Vegan Tzatzkiki
1/2 x cup Vegan Greek Yoghurt
1 x Lemon (juice and zest)
2 x Cucumbers
2 x TBSP Garlic
Mint
Dill
Salt
Grate the cucumbers before pressing out the liquid either through a colander or between towels
Grate and juice the lemon before combining all ingredients together in a bowl
Serve with falafels, crackers, or on pita
Growing up in an environment with a strong Greek culture, I have memories flooded with traditional foods, celebrations and restaurants.
My parents met at a Greek restaurant fittingly named ‘Agapi’ meaning ‘love or affection’ in Greek, their mutual love of Greek food and culture was fuelled by my mother’s close friend who was proud of her heritage and never failed to include our whole family in her gatherings; a personal favourite of mine being Greek Easter. As food was a central love language, the family would spend hours preparing lavish meals and on one occasion even roasted a whole lamb on a traditional spit at their house - a spectacle I had never seen.
Tzatziki was one of my favourite dips, to enjoy both at my mother’s friend’s gathering but at Agapi, which is still a restaurant my family attends.
For this recipe, I found Forager Brand plain flavoured yoghurt is the closest to vegan Greek Yoghurt.