Scoop out the cucumber seeds and grate it. Sprinkle a bit of Himalayan Salt and let it sit for a couple of hours so that the cucumber releases all the juices.
Use a fine mesh sieve and squeeze the cucumber shreds to get rid of all the liquid.
Drain the liquid. You will be amazed how much it will be.
To the yogurt add finely the squeezed cucumber, chopped garlic, dill, lemon juice/vinegar, olive oil, salt, pepper and mix gently.
Let it sit in the refrigerator for at least 4 hours so that all the flavors marry.
Enjoy!!!!
Recipe Notes
You can substitute dill with mint but the authentic recipe calls for dill.
I tried making it without dill or mint and it still worked.
If you are short on time, try to squeeze out as much liquid from the cucumber as you can using your hands.
Serve it with pita, kebab, cut up veggies or just enjoy it by spoon full.
Grate the cucumber….do not chop it using a food processor.
If you do not have Greek Yogurt, sweat not. Put a sieve on a glass bowl and add some regular yogurt to the sieve. Cover and let it sit for at least 1 hour. Discard the liquid and use the thick yogurt left to make this dip.