Name: Zorba The Greek Tavernas HTAPOTHI STI SKHARA Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 cups full-fat plain Greek yoghurt (strained or labneh-style); 2 tsp garlic cloves, finely grated or minced; 2 tbsp fresh dill, finely chopped; 1 tbsp fresh lemon juice; 1 tbsp extra-virgin olive oil; 3 tsp sea salt; 1 tsp freshly ground black pepper; 1 cup English cucumber (or hothouse), peeled and finely diced; 1 cup cucumber, thin slices for garnish (optional); 4 to taste fresh dill sprigs for garnish; 1 tsp extra-virgin olive oil (for drizzling); 1 tsp lemon zest (optional, for brightness)

Method

Yoghurt Base

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
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
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
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

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.
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.
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.
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.

Htapothi Sti Skhara Recipe

Ingredients

Yoghurt Base

Cucumber & Garnish

Method

Yoghurt Base

Prepare garlic

Mix yoghurt and aromatics

Adjust seasoning and texture

Chill briefly

Cucumber & Garnish

Prepare cucumbers

Remove excess moisture

Fold cucumber into yoghurt or use as topping

Finish and serve

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