3 cups of Greek Yoghurt
1 cucumber, peeled, seeded and grated
1 clove garlic, minced
1 tablespoon of chopped fresh parsley
1 tablespoon fresh lemon juice
Salt and pepper to taste
Put cucumbers into a colander and sprinkle with salt. Cover with a plate and sit something heavy on top for 30 minutes. Drain well and wipe dry with a paper towel.
In a food processor or blender, add cucumbers, garlic, lemon juice, parsley and pepper. Process until well blended, then stir into yoghurt. Taste before adding any extra salt, then add salt if needed. Place into refrigerator for at least two hours before serving so flavors can blend.
This will last for a few days in the refrigerator, but you will need to drain off any water and stir each time you use.
Serve with turkish bread