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Talatouri – Yoghurt and cucumber with mint and garlic

500gr strained Greek yoghurt
2 teaspoons dried mint or 3 teaspoons finely chopped fresh mint
2 tablespoons olive oil
1 large clove of garlic, minced
1 teaspoon of salt
1 cucumber washed, peeled lightly and cut into small cubes

In a medium sized bowl add the yoghurt, mint and garlic and mix well. Cover the bowl with cling film and put it in the fridge to chill

Put the cucumber with the salt sprinkled over it in a strainer and leave for 10 minutes; then press until the excess water is drained off.

Mix the cucumber with the yoghurt mixture adding the olive oil.

Talatouri can be prepared well in advance and kept in a fridge in a sealed container.

Serve with souvlakia (pork kebabs), gyros (donner kebab) or roast meat.

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Last Updated ( Thursday, 12 April 2007 )

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