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.