A refreshing Cypriot yogurt dip made with grated cucumber, crushed garlic, and dried mint, thicker and mintier than its Greek cousin tzatziki.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: shallow ceramic bowl
Garnishes: dried mint, olive oil drizzle
Accompaniments: warm pita, raw vegetables
Instructions
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1
Grate cucumber coarsely, place in a sieve, salt lightly, and squeeze out all moisture.
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2
Combine strained yogurt with the drained cucumber in a bowl.
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3
Add crushed garlic, dried mint, olive oil, and salt. Mix thoroughly.
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4
Cover and refrigerate for at least 1 hour to let flavours meld.
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5
Drizzle with olive oil and extra mint before serving.
Did You Know?
Cypriots use dried mint instead of dill, which is the key difference from Greek tzatziki — a distinction they will passionately defend.
Chef's Notes
Equipment Tips
- mixing bowl
- box grater
- sieve
Garnishing
dried mint, olive oil drizzle
Accompaniments
warm pita, raw vegetables
The Story Behind Τταλαττούρι
Ttalattouri reflects the ancient Mediterranean tradition of combining strained dairy with fresh vegetables and herbs. The Cypriot version is distinguished by its generous use of dried mint, giving it a distinctly warm, herbaceous flavour. It appears at every meze table on the island.
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