Friday, 20 March 2009

Cannabis Tzatziki

Spring is blossoming across the northern hemisphere. Time to whip up some Tzatziki, methinks...

This recipe is tremendously simple, and the Cannabis element is easy to add at any point. This means that not only can you have a monged-out Mediterranean lunch with your mates, but you can also impress your more buttoned-down relatives with a traditional, dope free version.


  • 1kg of plain yogurt
  • 2 cucumbers, peeled and seeded
  • 2 tablespoons canna-oil (If you've never made Canna-Oil before have a look around the net, whipping some up is as easy as it sounds)
  • 1/2 lemon, juiced
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 tablespoon fresh dill, chopped
  • 3 cloves garlic, peeled
  1. Grab a blender, combine the yogurt, cucumber, olive canna-oil, lemon juice, salt, pepper, dill, and garlic.
  2. Blend away until combined.
  3. Transfer to a seperate dish, cover, and refrigerate for at least one hour before serving.
  4. For an added kick, drizzle some canna-oil (preferably olive oil based) on top of the mixture while it's in the container and let it sit in for more than 2 hours.
And remember, Tzatziki isn't intended to be eaten just with bread, although this is deliciously tempting. Greeks, Cypriots, Turks and such wouldn't dream of combining it with anything else but meat as the acidity cuts the fat of lamb, pork etc... like a dream.

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