Ingredients:

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1.5 cups Greek-style or plain vegan yogurt (I recommend Kite Hill unsweetened Greek yogurt)

1 medium cucumber; pinch of salt

3-4 garlic cloves, minced

3-4 TBSP lemon juice​

2 TBSP fresh dill, finely chopped.

1 TBSP fresh flatleaf parsley, finely chopped

1 tsp dried mint (not traditional, but gives it a nice kick!)

1/8-1/4 tsp salt

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Strain yogurt:

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1) Pour yogurt into fine mesh sieve, cover with a tea towel, and strain in refrigerator for at least one hour. If possible, stir halfway. Pour out water and add yogurt to bowl.

 

​Grate and squeeze cucumber:

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2) Grate the cucumber onto a tea towel and sprinkle with a bit of salt. Let sit for 5-10 minutes, then tightly squeeze several times until most water is removed. Mix into yogurt.

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Combine all ingredients and chill:

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3) Add remaining ingredients, mix well, and refrigerate covered to allow flavours to combine. Adjust to taste. Give it a good stir before serving with pita, veggies, your favourite crackers, or these delicious keftedes (Greek "meat"balls)! 

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