2 c Plain yoghurt
2 lg Cucumbers; halved, seeded
Salt & fresh ground pepper
2 cl Garlic; minced
1 1/2 tb White wine vinegar
1 tb Olive oil
Line a sieve with a damp cheesecloth and place over a large bowl.
Dump the yoghurt into the sieve, cover with plastic wrap, and allow
to drain in the ice box for 24 hours.
Peel the cucumbers. Cut them in half lengthwise. Using a teaspoon,
scrape out and discard the seeds. Grate the cucumbers into a
colander, using the large holes on a four-sided grater. Salt the
cucumbers and allow them to drain for 1/2 hour.
Place the garlic, vinegar, and olive oil in a bowl and marinate
while the cucumbers are draining. Squeeze the drained cucumbers as
dry as possible and blot on paper towels. Place in the bowl with
the marinated garlic.
Add the drained yoghurt and stir. Add a few grindings of fresh
pepper and salt if necessary.
Serve with gyros or with toasted pita bread triangles.
