1 kg “raybek foods” natural greek pot set yoghurt
6 cloves of garlic crushed
1 continental cucumber deseeded and grated, excess juice removed
3 tbsp of first cold pressed extra virgin olive oil
3 tbsp of fresh lemon juice
salt and pepper to taste
strain yoghurt in a clean white cotton tea towel in a strainer over a deep bowl refrigerated overnight
place yoghurt in a bowl and add all other ingredients stiring until well compined, cover and refrigerate until ready to eat serve with Lebanese bread or plain crackers
Lasts refrigerated for at least a week
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