• 2 medium size cucumbers
• 400g strained yoghurt
• 4 garlic cloves
• 2 tbsp. olive oil
• 2 tbsp. wine vinegar
• a little salt
• fresh chopped fennel
• 1 olive

Peel cucumbers and grate each one length-wise with course grater. Salt, allow to drain and press out excess liquid from grated cucumbers. Peel garlic cloves, remove sprout if it exists and crush them. Mix cucumber, garlic, vinegar and salt. Fold the yoghurt and the olive oil into the mixture. 

Add the chopped fennel to garnish and the olive in the centre. Instead of fennel, you may use fresh chopped mint or fresh chopped dill.

Made from thick, rich sheep’s milk yoghurt, this tangy sauce is part of the meze table in every Greek tavern. For a similar consistency with cow’s milk yoghurt, you must first drain it of excess water. The sauce is delicious served with fried eggplant and zucchini, lamb chops or meatballs, or as a dip for pita bread.