Cold appetizers · The home kitchen
Tzatziki
Cool yogurt and cucumber bring a refreshing counterpoint to warm bread and grilled food. Mint and a restrained amount of garlic give this home-style tzatziki a bright finish. It is simple to prepare ahead, and its thick texture makes it useful as both a dip and a sandwich filling. This is an original home-style interpretation inspired by the menu’s ingredients, rather than Beiruty’s restaurant formula. Quantities are written for a domestic kitchen so you can prepare the dish confidently and adjust the final seasoning to your own taste. The independent recipe linked below provides another cook’s perspective and useful background for exploring this style of food at home.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Tzatziki recipe
- Serves
- 4
- Prep
- 15 min
- Cook
- 0 min
- Rest / chill
- 20 min
- Total
- 35 min
Ingredients
- 350 g plain Greek yogurt
- 200 g cucumber
- 1 garlic clove, grated
- 10 g mint, finely chopped
- 15 ml lemon juice
- 15 ml olive oil
- 1/2 tsp salt
Method
Coarsely grate cucumber, toss with half the salt and stand 5 minutes. Squeeze firmly in a clean towel.
Stir cucumber into yogurt with garlic, mint, lemon and remaining salt.
Refrigerate 20 minutes and finish with olive oil before serving.
Make it your own.
- Dry cucumber is essential for a thick dip.
- Garlic strengthens as it rests; start with one small clove.