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!
I tweaked this recipe based on a wonderful reccomendation from woman in Santorini, Greece. Directions & ingredients are the same, just adjusted the amounts. You MUST drain the yogurt for 5-6 hours or overnight. English cucumber is not necessary, as you can use a regular large cucumber, peel, cut into quarters & use spoon to remove seeds, then shread w/ cheese grater. Shred cuke over a lint free tea towel, grab the ends of the towel together, twist and squeeze out the water. 2 large cloves garlic is plenty & I am a garlic lover. Will be too over powering w/ 5 cloves, already tried it on the first batch. 1 TBSP distilled white vinegar. 5 TBSP extra virgin olive oil. 1/2 tsp sea salt or to taste. I even received rave reviews from my Greek Father-In-Law! - 20 Nov 2006 (Review from Allrecipes US | Canada)
Do drain your yogurt and squeeze the excess water from your cuke! I drain yogurt by using a strainer with a paper coffee filter in it, let it sit for awhile, and the water strains out easily. Squeezed the excess water from the cuke by pushing it with my fist into a colander. Did use lemon juice rather than white vinegar (personal preference) and a bit less garlic. Served with fresh pita and chicken souvlaki with zucchini. Thank you, Teina. - 15 Jul 2007 (Review from Allrecipes US | Canada)
Very good! I served this at a dinner party with warm pita bread. It was a hit! Food processor made this appetizer easy. If you buy a low-water content yogurt, you don't need to drain over cheesecloth. - 10 Mar 2003 (Review from Allrecipes US | Canada)