• 3 cups Greek yoghurt (not 0% fat)
  • 1/2 Hot House (English) cucumber
  • 3-4 cloves of garlic, crushed
  • 1/4 tsp salt
  • 3-4 tbsps olive oil (preferably Greek)
  • 3tbsps fresh dill ( chopped)

Cooking instructions

  • Wash the cucumber very well and then coarsely grate it.
  • Line A colander with a few sheets of kitchen paper and let the cucumber train for a couple of hours.
  • Then squeeze it out to make sure most of the moisture has gone.
  • Mix all the rest of the ingredients together and chill for at least a couple of hours for the flavours to develop.
You can serve this as an appetizer or with lamb or pork. Of course it’s a must when you’re eating souvlaki.

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