I LOVE middle eastern food!  This is great as a dip, or on top of homemade veggie or black bean burgers.

3 cups plain greek style yogurt

1 cucumber, peeled, halved lengthwise and seeded

1 large garlic clove, minced

Coarsley grate the cucumber and place in a strainer over a bowl – let this stand at room temperature until most of the liquid drains out, (about 1-3 hours.)  Throw out the liquid.  Place yogurt into a medium size bowl.  Mix the cucumber and garlic into the yogurt.  Cover and refrigerate until ready to eat.  (It’s best to let it sit for close to 24 hours before eating to allow the flavors to soak through.)