Tzaziki, Kalkan and Barbeques

As I write I’m sitting in a hammock after a day sailing the sea around Kalkan in Turkey. The sun’s beginning to sink behind the hills and overlooking the bay it’s pretty idyllic. Tough life.

We came to Kalkan last year too with a similar group group of friends.  Lots of rose was consumed, barbeques barbequed and romances forged. Every day was incomplete unless a very large bowl of tzaziki played a part. Same this year.  It’s something that goes with everything; crisps, barbequed meat, bread, salad, the list goes on. I will never understand why people lower themselves to buy the expensive poor excuse of it that the supermarkets dare to label tzaziki.

This version often plays a part at my dinner parties at home either with pitta as part of a starter or alongside a rack of lamb in the summer. Whatever you do DON’T skimp on the garlic.

TO MAKE A DECENT SIZED BOWL:

1/2 a cucumber, grated
1 fat clove of garlic, crushed
6 tbsp Greek yogurt
Salt and pepper

WHAT TO DO:

1. Mix

Make sure that you serve the tzaziki really cold,particularly if you’re having it with hot meat