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Serves 4

Drain the grated cucumber and squeeze out any excess water. Combine the Greek style yoghurt and crushed garlic, dill, dry mint, lemon juice and beat until smooth. Stir in the cucumber and salt to taste. Serve in deep meze bowls with pitta bread.


2 small cucumbers peeled

400 ml Greek Style Yoghurt

2 cloves garlic

2 tbsp dried mint

1 tea spoon salt

freshly ground black pepper

10 gr chopped fresh dill

fresh mint sprigs for garnish