- 1 English cucumber
- 1 Kosher salt and freshly ground black pepper
- 1 clove garlic
- 2 cup mediterranean-style yogurt
- 1 tablespoon mint
- 1 tablespoon dill
- 1 ounce freshly squeezed lemon juice
Grate cucumbers into a mixing bowl using the medium-sized holes on a box grater.
Combine with a pinch of salt, and transfer to a colander lined with cheesecloth.
Place colander over a bowl, and drain the juices.
Squeeze the cheesecloth to extract any remaining juices from the cucumbers, and transfer cucumber to a mixing bowl.
Add remaining ingredients and combine well.
Season with salt and pepper to taste.
Cover and refrigerate overnight.
Serve with pita bread cut into points.
To prepare the conventional yogurt: When straining your own yogurt you will need to start with 4 cups to yield 2 cups for this recipe.
Line a strainer with cheesecloth and set over a bowl.
Note: the bowl should support the strainer so it does not touch the bottom of the bowl.
Put the yogurt in the strainer and let it drain overnight.
Discard the liquid and use the strained yogurt as directed.