Tzatziki is a yogurt and cucumber-based dip.

Components

• 1 1/2 cups of unsweetened natural yogurt
• 2 cucumbers from Japan
• 1 garlic clove
• Half a teaspoon of salt
• 1 tablespoon of olive oil
• Two sprigs of mint

Ready state

1. Place a fine, clean cotton cloth inside a sieve and set it over a bowl (alternatively, you can use two disposable coffee filters cut in half). Put the yogurt on the cloth-lined sieve and allow it to drain in the refrigerator for approximately one hour—the yogurt will slowly release the whey and become thicker.

1. Once the mixture has thickened, discard the serum and move the yogurt into a bowl. Wash and dry the cucumber, trim the ends, then use a mandolin slicer to create thin rounds. Place them in a sieve (without any dish or cloth underneath), sprinkle with salt, and let them drain for 10 minutes to prevent the cucumber water from watering down the tzatziki.
2. Meanwhile, peel the garlic and crush it on the mortar with a pinch of salt to create a paste (or finely chop if you prefer). Wash, dry thoroughly, and finely chop the mint leaves.
3. After 10 minutes, carefully press the cucumber with the back of a spoon to remove the extra water. Place it in the bowl with the yogurt, add the crushed garlic and chopped mint leaves, then stir thoroughly. Serve alongside toasts.