About this recipe:This is something I made with my mum growing up. It's traditional because it includes both olive oil and vinegar, and does not add fresh herbs. Truly a wonderful Greek accompaniment to many meals, especially meats, or as a dip for veggies and pitta bread. Strained yogurt may be found at specialty shops, or use the method listed in the steps. Adjust the amount of garlic to taste. Opa!
900g plain yogurt
1 large cucumber, peeled and grated
5 cloves garlic, minced
3 tablespoons distilled white vinegar
60ml extra virgin olive oil
salt to taste
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Method Prep:20min › Extra time:6hr drying › Ready in:6hr20min
Place some cheese cloth over a medium bowl and strain the yogurt for 6 hours in the fridge, or over night.
Drain as much excess liquid from the cucumber and garlic as possible.
In a large bowl, mix together the yogurt, cucumber, garlic, vinegar, olive oil and salt. Stir until a thick mixture has formed.