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Appetizers

Talattouri (Cypriot Cucumber Yogurt Dip)

The Quirky Foodster Team

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3
Servings

Ingredients

  • 400 g (14 oz) Thick strained yogurt
  • 1 large Cucumber, grated and squeezed dry
  • 1 clove Garlic, minced
  • 2 tbsp Fresh mint, chopped
  • 2 tbsp Olive oil
  • 1/2 tsp Salt

Method

  1. Grate the cucumber and squeeze out excess liquid using cheesecloth or a clean towel.
  2. Combine yogurt, cucumber, garlic and mint in a mixing bowl.
  3. Season with salt and stir well to combine.
  4. Drizzle with olive oil just before serving.
  5. Chill for at least 20 minutes to let flavours meld.

Introduction: Cyprus's cooling cousin of tzatziki, talattouri uses thick strained sheep or goat yogurt with grated cucumber
and a generous hand of fresh mint rather than dill.

Cultural Background: Cyprus's cooling cousin of tzatziki, talattouri uses thick strained sheep or goat yogurt with grated cucumber
and a generous hand of fresh mint rather than dill. It appears at nearly every meze table as a counterpoint
to grilled meats.

Variations: Vegetarian. A coconut or cashew yogurt base can approximate texture but is not authentic.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Not applicable — served cold.

Nutrition: Per serving: ~90 kcal, 5g protein, 6g fat, 4g carbohydrate.

FAQs

Q: What's the difference between talattouri and tzatziki?
A: Talattouri typically uses fresh mint instead of dill and often a thicker sheep's milk yogurt.

Q: Is this dish gluten-free?
A: Yes, naturally gluten-free.

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