TZATZIKI SAUCE
2 (230 g) containers plain yogurt
2 cucumbers, peeled and seeded or 1 English cucumber
2 tablespoons olive oil
½ lemon, juiced
salt and pepper to taste
1 tablespoon chopped fresh dill
3 cloves garlic, peeled
Grate the cucumber, add a bit of salt and let it stand for a while.
Then squeeze out all the moisture with a clean tea towel before mixing it with other ingredients.
In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic.
Process until well-combined.
Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.
