Course Appetizer


  • 2 c Plain Yogurt
  • 2 ea Large Cucumbers
  • 1 x Salt To Taste
  • 2 ea Large Cloves Garlic, Minced
  • 1 1/2 tb White Wine Vinegar
  • 1 tb Olive Oil
  • 1 x Fresh Ground Pepper(2 Taste)


  • Line a sieve with a damp cheesecloth and place over a large bowl.
  • Dump the yogurt into the sieve, cover with plastic wrap, and allow to drain in the refrigerator for 24 hours.
  • Peel the cucumbers. Cut them in alf lengthwise. Using a teaspoon, scrape out and discard the seeds.
  • Grate the cucumbers into a colander, using the large holes on a four-sided grater.
  • Salt the cumcumbers and allow them to drain for 1/2 hour. Place the garlic, vinegar, and olive oil in a bowl and marinate while the cucumbers are draining.
  • Squeeze the drained cucumbers as dry as possible and blot on paper towels. 
  • Place in the bowl with the marinated garlic.
  • Add the drained yougurt and stir.
  • Add a few grindings of fresh pepper and salt if necessary. Serve with toasted pita bread triangles.


Recipe Rating

Please enter your comment!
Please enter your name here