Tzatziki …

Peel half the cucumber and scrape out the seeds, then grate directly into a bowl on the coarse side of a grater.

Peel the garlic cloves from the skin and chop them very finely. Pluck the dill flags from the stalks, put a few aside for garnish, and also finely chop the rest. Mix the garlic, chopped dill and salt into the grated cucumber and let stand covered for about 30 minutes.

Mix the yoghurt, quark, oil and vinegar together until a smooth sauce is formed. Fold the sauce under the cucumber and let the tzatziki cool in the refrigerator until you are ready to eat them.

Tzatziki is not only tasty with grilled meat - it is also very tasty with fresh jacket potatoes, raw vegetable sticks or simply for dipping with french fries - and when well chilled, it is refreshing on hot summer days.

Note 5: I recently got a bought Tzatziki from friends ... I just can't understand that there are people who still spend money on such a mess! This experience animated me to let this old recipe from my grandmother blossom again. It's soooo easy - and also not expensive, but a pleasure!