Alfred's Iranian Yoghurt and Cucumber Dip

Alfred is the father of my eldest sons twin friends from school. Alfred moved to Australia from Iran almost 20 years ago. He made this dip for an end of year function and I begged for the recipe. Serve with grilled chicken, lamb, vegetables or on lavish style bread. Keeps for up to 4 weeks in the fridge.

• Ready In: 10 mins
• Yields: 9 cups

Ingredients

• 2  kg  Greek yogurt
• 3  cucumbers (medium sized)
• 4  garlic cloves, minced
• 1 1⁄2 teaspoons salt

Directions

1. Wash and cut the cucumber very fine (it can be grated too).
2. Place cucumber into a clean tea towel and squeeze out all the liquid (your hands will hurt after ward).
3. Place all the ingredients in a large bowl and mix well.
4. Serve!
5. Flavours develop over time, so the longer you leave it in the fridge, the stronger the flavours will be.