Ingredients

Instructions

  1. Line a sieve with a double thickness of dampened cheesecloth.
  2. Spoon in yogurt and set the sieve over a bowl.
  3. Refrigerate for two to three hours or until yogurt is about half its volume, nicely thick and creamy.
  4. Shred or cut cucumber into julienne strips.
  5. Place in a colander in sink or over a bowl, sprinkle generously with salt, mix well and let drain for at least 30 minutes to an hour.
  6. Rinse and gently pat dry.
  7. In a mortor and pestal muddle the garlic into a bit salt.
  8. Add to the thickened yogurt, cucumber, lemon juice, olive oil, and if desired, the pepper and mint.
  9. Mix well.
  10. Serve or refrigerate for a day or two so flavors mingle.
  11. Stir again before serving and sprinkle with additional minced mint leaves if desired.