Every time in my travels, when I get to try new cuisines I make a mental note of the recipes to try once I get home. This simple Greek yoghurt sauce was undeniably one of those. Every restaurant would serve this in some form or the other; As a “mezze”- an appetizer, or a spread on falafel pita sandwich or as a dip.

No matter what form they came in, I was in utter admiration with the simplicity and freshness that came with it.

Though it has been ages since I visited the beautiful country, today we shall teleport through our pallet once again.

Ingredients: (4 servings)

500g full-fat Greek yoghurt
1 medium sized Greek cucumber
2 tbsp mint leaves, finely chopped
2 garlic cloves, minced
salt, according to taste
3-4 tbsp extra virgin olive oil
2 tsp dried oregano (for garnish)

Method:

Place a colander on top of a clean bowl. Pour the yoghurt into clean cheesecloth and place that on the colander. Allow it to drain overnight or up to 24hours in the fridge.
When you have the yoghurt ready. Grate a cucumber (no peeling is required), strain out all the water. Set aside.
Remove the yoghurt from the fridge. Notice how creamy the yoghurt is at this point. Put it into a new mixing bowl.
Add grated cucumber into the bowl of yoghurt.
Also add minced garlic, chopped mint leaves, salt and olive oil. Mix to combine the ingredients.
To serve, find a small sides plate like a saucer. Scoop some yoghurt mixture onto the plate. With a spoon, flatten the yoghurt and make a swirl.
Pour some olive oil over the top.
Garnish with some dried oregano and mint leaves.

Enjoy!!