The classic accompaniment to many lovely Greek dishes

1 kg (1 l) Greek yogurt (preferably Dodoni)

1 medium cucumber

2 or 3 carrots

4 cloves garlic

½ cup chopped dill

4 Tablespoons olive oil

1 Tablespoon wine vinegar

½ Teaspoon salt, dash pepper


Clean the cucumber and carrots and grate them into a sieve. Sprinkle with some salt and allow to sit for a while to remove excess water.

In a bowl, mix the yogurt, salt & pepper, crushed garlic and dill. Squeeze the grated vegetables dry and add them to the bowl. Mix well, together with oil and vinegar. Cover and allow to stand for at least 1 hour in the refrigerator.