400 - 600 g thick Greek yogurt
1 hothouse/English cucumber or 3 to 4 garden cucumbers
2 - 4 garlic cloves, or to taste
lemon juice to taste
(dash of olive oil)
pinch of sugar
Pour the yogurt in a sieve lined with paper filter (coffee filter), cover with plastic and drain until most of the excess liquid has come out, for at least ½ - 1 hour, preferably overnight, in refrigerator.
Pour the drained yogurt in a bowl and whisk in the finely chopped or crushed garlic cloves, some lemon juice (and oil). Cover and place in refrigerator.
Peel the cucumber(s) (and halve them and scrape out the seeds, if you like, especially if using garden cucumbers). Coarsely grate the cucumber(s), place in a strainer and sprinkle with a little salt. Mix and drain for about 20 minutes. The salt will cause the excess liquid to come out.
Mix the cucumber with the yogurt. Season with pepper and sugar (and salt, if needed). Serve as a salad, sauce or dip, with Mediterranean appetizers, grilled meats, fish, vegetables etc.
Recipe source: family recipe/traditional recipe.