Ingredients Jump to Instructions ↓

  1. 150g Greek yoghurt

  2. Pepper to taste 150g Greek yoghurt

  3. 1/2 cucumber

  4. 2 - 4 crushed garlic cloves

  5. 1 tbsp olive oil

  6. 1 tsp lemon juice (or white wine vinegar)

  7. 1 tsp chopped or dried mint (or dill)

  8. 1/2 tsp salt

  9. Pepper to taste

Instructions Jump to Ingredients ↑

  1. Peel cucumber, cut in half lengthways and de-seed using a teaspoon, then coarsely grate.

  2. Put grated cucumber into a sieve suspended over a bowl, sprinkle over 1/2 tsp of salt and mix through. Place a plate on top of cucumber and allow cucumber to drain for approximately 1 hour, or until water stops dripping (whichever is first).

  3. Combine all the ingredients and mix thoroughly.

  4. The flavours combine better if given time so I prefer to leave it in a sealed container in the refrigerator overnight.

  5. If Greek yoghurt is not available then you can make your own Greek style from plain yoghurt by suspending a sieve lined with cheesecloth over a bowl, adding the yoghurt and allowing it to drain for 2-3 hours, or longer if thicker yoghurt is preferred, in a refrigerator. A paper coffee filter can be used as an alternative to a cheesecloth, following the above method.


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