Thursday, May 24, 2018
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3 cups plain yogurt, preferably Greek-style

3 medium cucumbers

1 large clove garlic, minced

3 tablespoons chopped fresh mint

2 tablespoons chopped fresh dill

1 teaspoon kosher salt

3 tablespoons lemon juice

1 tablespoons olive oil

Place cheesecloth in a strainer. Spoon the yogurt into the lined strainer and set it over a bowl. Place in the refrigerator and strain the yogurt for 4 hours. Place the yogurt in a bowl. Peel the cucumbers and cut them in half lengthwise. Scoop and discard the seeds. Grate the cucumber in a food processor or by hand. Strain the cucumber through a sieve, pressing down to extract as much liquid as possible. When the yogurt is ready, stir in the cucumbers, garlic, mint, dill, salt, lemon juice and olive oil. Stir to blend all the ingredients thoroughly.

Yield: About 4 cups, serving 10-12 people

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