We find that most recipes, including the ‘proper’ Greek ones we picked up from friends in Greece, are far too garlicky, so there is much less garlic in this version than you might have seen in other recipes.
Peel and grate the cucumber using a cheese grater.
Wrap the grated cucumber in Jcloth and squeeze out as much juice as you can. If you have time, or are making a larger batch, it is worth salting the grated cucumber and leaving it for 30 minutes for the salt to draw out the water before squeezing. Basically, get it as dry as possible to avoid the finished dish being too ‘wet’.
While the cucumber is draining, spoon the Greek yoghurt into a mixing bowl. I use a good quality yoghurt as cheaper ones are too watery.
Peel and crush the garlic into a paste and add to the bowl together with the chopped mint and oregano, lemon zest and juice.
Add the squeezed cucumber and mix well.
Add a generous grinding of black pepper and salt to taste
Cover and leave in the fridge for an hour before serving.