Tsaziki Yoghurt dip

2 large Lebanese cucumbers, trimmed, coarsely grated

5 garlic cloves, crushed more or less according to your taste

3 cup (750g) natural Greek yoghurt

1/2 cup finely shredded dill 

3tbs virgin olive oil

Juice of ½ lemons

Salt & coarse black Pepper

To make the tzatziki, Line a colander with a large chucks or cheese cloth, empty all yoghurt in to the chucks and tie ends in a knot then place a deep plate under colander so liquid stays in and not make a mess in the refrigerator, (The trick for making a creamy tzatziki is to drain as much liquid from yogurt and cucumber.) then place the colander in the refrigerator for at least a couple of hours to get all the liquid out of yogurt. (Good idea is to strain yogurt it in the evening and put together in the morning or after work.)  Straining helps yoghurt to get creamy. 

       To grate Cucumber:  Wash the cucumber under running water and scrub with a cloth. (Do not peel) Grate whole on a coarse grater. After it has been crated also line a colander or any other utensil with holes with the chucks the same as the yoghurt. Place all the grated cucumber and tie all corners of the cloth and squeeze use your hands to squeeze as much liquid from the cucumber as possible.  When you feel that it looks like most of the liquid has been removed from yogurt and grated cucumber place both cucumber and yogurt  in a medium bowl add the garlic, virgin olive oil , lemon juice, ( The lemon juice will help the yogurt to set.) and the fresh dill. Stir until combined. Taste and season with salt and pepper as required. You can add more garlic or add less. Place in a container with a lid and keep in the coldest part of the fridge. It will keep for at least a week.

 KALI OREXI! 

Enjoy

 Fay