by Meral Ibrahim

Created on: March 26, 2006   Last Updated: May 04, 2007

200 grams / 7 oz of Greek yoghurt
1 medium sized cucumber
1 to 2 cloves of garlic
small bunch of mint or dill
1 tablespoon of olive oil
juice of 1 lemon
pinch of ground cumin
pinch of ground coriander
salt and pepper to taste
Peel and mince the garlic. Rinse and finely chop the mint. Juice the lemon straining out any pips. Finely chop or grate the cucumber and place in a piece of cheesecloth or a tea towel. Squeeze the cumcumber in the towel to force out all the moisture. Place the 'dry' cucumber in a bowl with the Greek yoghurt, minced garlic, chopped mint, olive oil, cumin and coriander. Mix well to combine and add the lemon juice, salt and pepper to taste. Cover and refrigerate for at least one hour. Pour into a serving dish and serve with toasted pita bread wedges

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