ingredients

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• ✓1kg Natural Greek yoghurt
• ✓2 Lebanese cucumbers
• ✓1/2 Tsp olive oil
• ✓2-3 garlic cloves
• ✓Salt & pepper (to taste!)

method

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1. 1

   Firstly, you’ll need a bowl, a sieve and a choux cloth.

2. 2

   Place the sieve on top of the bowl and line it with a choux cloth. Spoon the Greek yoghurt into the sieve and let it sit overnight (or for 1-2 hours) in the fridge to draw out any excess water. This helps the consistency become creamy!

3. 3

   Grate the cucumber into another choux cloth and squeeze out any excess water.

4. 4

   Add the strained yoghurt into a large mixing bowl with the cucumber, olive oil, crushed garlic, salt and pepper. Mix well.

5. 5

   Taste and season accordingly (might need more salt, depending on your liking!