Talattouri is the Cypriot version of the Greek tzatziki, which has many versions across the Balkan and Middle-Easter cuisines (cacik, tarator, jajeek etc.). Even within Cyprus, this has many variations, and the recipe here is my version. It's similar to how my mom used to make it, but I'm using oregano instead of parsley.
I've been making this for years without a precise recipe (just tasting and adjusting), but I thought it's time to figure out the right quantities (especially the salt) to make it a bit more consistently. Of course, this kind of recipe has a lot of leeway to be adjusted to personal taste.
Ingredients
250 g strained full-fat yoghurt
½ - ¾ teaspoon (2.5 - 3.75 ml) salt (adjust to taste)
¼ teaspoon garlic
dash of lemon juice
90 g cucumber
½ teaspoon oregano
½ tablespoon (7.5 ml) olive oil
Directions
Add salt, garlic and lemon juice to yoghurt and mix well. Finely chop or shred the cucumber and add to the yoghurt. Add oregano and olive oil and mix well.
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