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“These are easy enough to make, but takes some planning ahead. Great with chicken, pork, beef or just with pita bread. Note that amounts are approximate as everyone's tastes differ -- I like mine with lots of cucumber.”
READY IN:
24hrs 15mins
SERVES:
4-6
YIELD:
1 1/2-2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Place yogurt and shredded cucumber into separate sieves or cheese cloth, over a bowl, cover in saran wrap and leave in the fridge overnight to drain.
  2. Tip: if you put something heavy on the cucumber, like a mug with water, it'll help to drain more water out.
  3. The next day, mix the yogurt, cucumber, crushed garlic, and salt to taste.
  4. Leave in the fridge for a few hours so flavors can blend, then taste and adjust as needed.
  5. Possible additions include pepper, garlic salt and paprika, depending on what flavor you prefer.

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