03 January 2013,02:52 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
10 minutes

Preparation Method :

  • To make the tzatziki, peel the cucumber and chop roughly. Sprinkle it with salt and leave it to stand for 15 - 20 minutes. Rinse with cold water and drain well.
  • Mix the cucumber, yogurt and mint together. Season with salt and pepper and transfer to a serving bowl. Cover and chill for 20 - 30 minutes.
  • To make the dip, put the crushed garlic and olives into a blender or food processor and blend for 15 - 20 seconds. Alternatively, chop them very finely.
  • Add the olive oil, lemon juice and parsley to the blender or food processor and blend for a few more seconds. Alternatively, mix with the chopped garlic and olives and mash together. Season with salt and pepper.
  • Wrap the pitta (pocket) breads in foil and place over the barbecue for 2 - 3 minutes, turning once to warm through. Alternatively, heat in the oven or under the grill (broiler). Cut into pieces and serve with the tzatziki and black olive dip. Garnished with sprigs of fresh mint and parsley.


  • ½ cucumbers
  • 250 gram thick natural yogurt
  • 1 tablespoon chopped fresh mint
  • Salt and pepper
  • 4 pitta (pocket) breads


  • 2 garlic cloves, crushed
  • 125 gram pitted black olives
  • 4 tablespoon olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh parsley

To Garnish

  • Sprigs of fresh mint
  • Sprigs of fresh parsley

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