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.
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.