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Graham Lee's avatar

I tend to grate my cuke, & also add olive oil & lemon juice, which pushes it more towards tzatziki than cacik, but whichever way you dice it (see what I did there? ;) I can absolutely eat this stuff forever. For anyone who has never made it before - you'll never buy the stuff supermarkets sell once you've made your own.

My personal 'make too much' is curry - any kind of curry, from BIR to authentic Goan or Bangladeshi. This week I made & froze enough BIR curry base to make about 60 portions, along with a keema base that will make another 20, and just enough 'finished' keema palak, tarka dal & coconut rice to give the chef a day off next week. Took me three days in all, & every pan in the house, but it will be worth it.

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Lydia Mulvey's avatar

I often make the tzatziki version and I love that you can leave it in the fridge for several days and it just keeps getting better. A couple of warm flatbreads, some nice veggies and I'm in heaven. Perfect summer side.

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