Cookbook | Ingredients | Recipes | Cuisine of Greece




  1. Drain yogurt in a sieve or a cheesecloth for about 3 hours prior to using it, along with draining the cucumber and salting it to further remove moisture.
  2. Combine yogurt, garlic, olive oil, and lemon juice in a bowl and cover and refrigerate for 1 hour or more.
  3. After refrigerating, add dill and cucumber into bowl and mix with a whip until smooth.
  4. Add pepper and salt to taste.

Great over gyros, pitas, salads, lamb, as a dip, or for anything you'd like a cool tasty sauce on.