Probably the most famous sauce of Greek cuisine. Sauce made with yogurt, garlic and cucumber, is widely used in Greek cooking as an accompaniment to many dishes, especially meat, and as a condiment in the “pita with gyros.”
- 150g Greek yoghurt
- 1/2 cucumber
- 4/6 sprays of Cold Pressed Garlic Extract Turci
- 1 tbsp olive oil
- 2 sprays of Cold Pressed Lemon Extract Turci
- 1 tsp lemon juice (or white wine vinegar)
- 1 tsp chopped or dried mint (or dill) (optional)
- 1/2 tsp salt
- Pepper to taste
Peel cucumber, cut in half lengthways and de-seed using a teaspoon, then coarsely grate.
Put grated cucumber into a sieve suspended over a bowl, sprinkle over 1/2 tsp of salt and mix through. Place a plate on top of cucumber and allow cucumber to drain for approximately 1 hour, or until water stops dripping (whichever is first).
Combine all the ingredients and mix thoroughly.
The flavours combine better if given time so I prefer to leave it in a sealed container in the refrigerator overnight.
If Greek yoghurt is not available then you can make your own Greek style from plain yoghurt by suspending a sieve lined with cheesecloth over a bowl, adding the yoghurt and allowing it to drain for 2-3 hours, or longer if thicker yoghurt is preferred, in a refrigerator. A paper coffee filter can be used as an alternative to a cheesecloth, following the above method.