Greek Yogurt Cucumber Sauce
In Greek this cool, refreshing sauce is known as
MAKES 2 CUPS
Drain the yogurt in a coffee filter or cheesecloth-lined colander set over a larger bowl overnight in the refrigerator to make it thicker.
Grate the cucumbers and drain them for about 1 hour. Squeeze the excess water from them with your hands.
Put the garlic through a garlic press and then add it to the thickened yogurt along with the cucumbers, olive oil, vinegar, salt, and pepper.
Mix well; cover and refrigerate for several hours to let the flavors come together.
Serve with stuffed grape leaves, pita bread, or skewered lamb.