TZATZIKI – CUCUMBER YOGURT DIP

4-6 servings

1 liter thick goat milk yogurt

6 medium cucumbers, unpeeled (2 of them pickled in salt for 24 hours, if possible)

6 fresh dill stems, lower third removed, leaves chopped

Leaves from 6 mint sprigs, finely chopped

1 level tsp minced garlic

2 tbsp good quality red wine vinegar

1 level tsp salt

1 tbsp olive oil

Coarsely ground black pepper

Put the yogurt in a colander layered with cheesecloth and let drip for 2-3 hours.

Halve the cucumbers lengthwise, deseed them and grate on a coarse grinder. Squeeze the grated cucumbers between your palms to exude liquids and transfer into a bowl.

Add the dill, mint, garlic, vinegar and salt, stir and chill well.

Before serving, check the seasoning. Pour the olive oil over the salad, sprinkle with some black pepper and serve.