15 minutes, plus sitting time
Makes 3 cups
Serve as a dipping sauce with the grilled meatballs in grape leaves. Serve any remaining sauce in sandwiches, as a dipping sauce for grilled vegetables or meats, or as a salad dressing.
1 large English cucumber or 4 Persian cucumbers
1/2 teaspoon sea salt
2 cups full-fat plain yogurt
1 large clove garlic, finely minced
1/4 teaspoon freshly ground black pepper
1/2 cup finely chopped fresh mint
1. Peel and grate the cucumber(s) into a medium bowl. Stir in the salt, cover and allow to sit for 30 minutes.
2. Drain the cucumbers, squeezing out as much liquid as you can. Add the yogurt, garlic, pepper and mint and stir to combine.