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Tzatziki/Cacik sauce



  • 2 telegraph cucumbers
  • 6 cloves of garlic
  • 1 kg Westhaven Greek Yoghurt
  • 2 tbsp red wine vinegar
  • 4 tbsp olive oil


  1. For tzatziki, coarsely grate cucumbers and place in a colander, stand for 15 minutes, weighted with a plate, to drain out excess liquid. Place grated cucumber in muslin and squeeze out any remaining liquid.

  2. Place garlic and a little sea salt in a mortar and, using a pestle, pound to a paste.

  3. Place cucumber, garlic paste, Yoghurt and vinegar into a food processor, season with freshly ground black pepper and process until smooth, slowly adding the olive oil with motor running. Transfer to a bowl, cover and refrigerate until ready to use.