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1 quart plain yoghurt
4 cloves garlic
olive oil
1 tbsp white vinegar
2 cucumbers

Drain yoghurt. I do this by lining a strainer with cheesecloth
and suspending it over a bowl for about 1 hour. Coffee filters
work as well as cheesecloth.

Peel and seed cucumbers. Grate them, or mince in a food processor.
Salt them and drain for 30 minutes (same as yoghurt: put them in
cheesecloth lined strainer). Squeeze out any excess liquid.

In a medium bowl place crushed garlic. Whisk in olive oil till
you have a thick paste, i think I use about 2-3 tbsp. Whisk in
the vinegar. Mix in the yoghurt and cucumber. Refrigerate for at
least an hour so flavors will meld.

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