Categories: Greek, October2010, sauces & dips

Ingredients

• 1 large English (hothouse) CUCUMBER, or 2 medium cucumbers
• 4 cups (1 qt) whole-milk or low-fat YOGURT, drained in a yogurt cheese maker or cheesecloth for 24 hrs
• 1-4 cloves GARLIC, peeled and minced, to taste
• 1/2 tsp ground CUMIN
• 1 Tbs GARLIC OIL or olive oil
• 1 tsp LEMON JUICE or rice wine vinegar

Directions

1. *If your CUCUMBERs are waxed, peel them. If not, no need to peel; just score them lengthwise with the tines of a fork.

2. **Dice the CUCUMBERs in 1/2" pieces. Layer them in three layers in a sieve, salting each layer. Place a plate or piece of plastic wrap on top, and put a weight on top; a heavy bottle, a jar filled with water, or something to press down on the CUCUMBERs. Place the sieve in the sink, or in a bowl to catch the liquid. Let the CUCUMBERs sit at room temperature for several hours, till they’ve given up quite a bit of juice.

3. ---

   Mix the diced CUCUMBERs with the remaining ingredients.

4. ---

   Chill for several hours, for the flavors to meld. Serve with bread sticks, crackers, pita bread, or as part of a Greek meze (assortment of small dishes).

5. ---

   If possible, store in your yogurt drainer, or in a sieve; the CUCUMBERs will continue to give off liquid, and it’s nice to be able to drain it away as it collects.

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