Appetizers
Talattouri (Cypriot Cucumber Yogurt Dip)
Ingredients
- - Thick strained yogurt — 400 g (14 oz)
- - Cucumber, grated and squeezed dry — 1 large
- - Garlic, minced — 1 clove
- - Fresh mint, chopped — 2 tbsp
- - Olive oil — 2 tbsp
- - Salt — 1/2 tsp
Method
- Grate the cucumber and squeeze out excess liquid using cheesecloth or a clean towel.
- Combine yogurt, cucumber, garlic and mint in a mixing bowl.
- Season with salt and stir well to combine.
- Drizzle with olive oil just before serving.
- 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.