Tzatziki sauce

A perfect sauce that is cooling and refreshing. This recipe is the best one in terms of balance and flavour, and I have tried quite a few. It is so easy to make. This sauce is lighter, not packed with cucumbers. This style allows you to enjoy the yoghurt and its flavours, without the cucumber overpowering the sauce. 

I have no idea when or where I bought this book. However, every recipe I cook from it is amazing, packed with authentic flavours and excellent dishes from the culture. So happy it is on my shelf.

This is a wonderful cookbook that I do not cook from enough. The flavours are spectacular, and not all recipes are as demanding as this one. It highlights the region's cuisine, featuring well-written recipes and stunning photographs. Palomar restaurant in London is a go-to destination for modern Middle Eastern cuisine. It is on my bucket list.

For more recipes from this fantastic cookbook, click here.

1 small Persian cucumber, grated

2 garlic cloves, minced

2 tablespoons mint, minced

2 tablespoons parsley, minced

1 teaspoon lemon juice, more to balance the flavours

2 tablespoons EVOO

1/2 teaspoon ground coriander

1 1/2 cups Greek yoghurt

3 tablespoons labneh (Available at Mediterranean stores), optional, substitute with Greek yoghurt if not available

Salt to taste

Mix. Taste and adjust for lemon and salt.