- 2 cups Greek Yogurt
- 1 cup (1/2 an English Cucumber) grated Cucumber
- 2 – 3 cloves of Garlic
- 1/2 Lemon
- 2 tbsp chopped fresh Dill
- Begin by removing the skin form your cucumber (optional). Next, grate about 1 cup (or half an English Cucumber) into a bowl. NOTE: If using a garden/field cucumber, first slice it length wise and remove the seeds with a spoon.
- Add about 1/2 tsp of salt and stir gently with a fork. Let sit for 15 minutes – this will start removing the water from the cucumber.
- Finely chop your garlic (this is to taste, so start by using 2 cloves and see how you like it before adding/removing for next time). Place the garlic on the edge of a cutting board and add few pinches of salt. Let sit for 5 minutes – the salt will begin to breakdown the garlic so it will be much easier to mince.
- Using the fat side of your blade crush the salt/garlic mixture as finely as possible, resulting in almost a paste.
- Scoop the cucumber out of the bowl (leaving as much water there as possible) and place into about 3 – 4 paper towels. Make a little “baggie” and then squeeze out all the remaining water – as if you were squeezing a lemon.
- Add the cucumber, garlic, dill and the juice of half a lemon into your yogurt. Stir thoroughly and put in the fridge for at least 2 hours, preferably over night.