Aug 28 2026
Restaurants›Zorba The Greek Taverna›Htapothi Sti Skhara Recipe

Htapothi Sti Skhara Recipe

Inspired by Zorba The Greek Taverna
Time35m
Serves4

HOUSE-MADE YOGHURT | CUCUMBERS | GARLIC | DILL | LEMON JUICE

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Ingredients

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Yoghurt Base

Cucumber & Garnish

Method

Yoghurt Base

  1. 1

    Prepare garlic

    Peel and finely grate or mince the garlic cloves. Sprinkle a pinch (about 1/8 tsp) of the sea salt over the grated garlic and use the flat side of the knife to mash it into a paste for a milder, integrated flavor.

  2. 2

    Mix yoghurt and aromatics

    In a medium bowl, combine the Greek yoghurt, garlic paste, finely chopped dill, lemon juice, 1 tablespoon extra-virgin olive oil, 2 tsp of sea salt, and the freshly ground black pepper. Stir thoroughly until smooth and fully incorporated.

  3. 3

    Adjust seasoning and texture

    Taste the mixture and adjust salt (use remaining 1 tsp if needed) and lemon for brightness. If the yoghurt is too thick for spreading, whisk in 1–2 tablespoons of cold water until you reach a creamy, spreadable consistency while keeping it thick enough to hold garnish.

  4. 4

    Chill briefly

    Cover and refrigerate the yoghurt base for at least 20 minutes to allow flavors to meld (up to 2 hours). If making ahead, it can be chilled up to 24 hours; give a quick stir before serving.

Cucumber & Garnish

  1. 5

    Prepare cucumbers

    If using seeded cucumbers, halve lengthwise and scoop out seeds. Peel if desired. Finely dice enough cucumber to equal 1 cup for mixing into or topping the yoghurt. For an attractive presentation, thinly slice the remaining cucumber into rounds or ribbons.

  2. 6

    Remove excess moisture

    Place the diced cucumber in a fine mesh sieve, sprinkle with a light pinch of salt, and let sit for 10 minutes to draw out excess water. Press gently with the back of a spoon or squeeze in a clean kitchen towel to remove moisture so the yoghurt doesn't become watery.

  3. 7

    Fold cucumber into yoghurt or use as topping

    Fold the drained diced cucumber gently into the chilled yoghurt base if you prefer the cucumber incorporated. Alternatively, spread the yoghurt on a serving plate and arrange the diced and/or sliced cucumbers on top for a layered presentation.

  4. 8

    Finish and serve

    Drizzle the top with 1 teaspoon extra-virgin olive oil, scatter a few extra pinches of chopped dill, and, if using, a light dusting of lemon zest. Garnish with dill sprigs and an optional cucumber slice. Serve chilled with warm bread, grilled meats, or as a refreshing dip.

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