Raita

2 cups whole milk plain yogurt or 1 cup Greek style
1/2 clove garlic
1/2 tsp. dried mint crumbled
1 medium cucumber
2 tsp. salt
1 Tbsp. extra virgin olive oil
1 tsp. lemon juice

Drain yogurt in a coffee filter in a colander for at least 3 hours so that the excess liquid drains away.

Peel, seed, and grate the cucumber. Add salt to cucumber and let sit for 20 minutes. Squeeze excess water out.

Mix cucumber, pressed garlic, lemon juice, olive oil and mint together. Mix in yogurt. Let stand for 1 hour. Serve with kabobs or even plain with some grilled pita. This is seriously refreshing and silky raita.

From the Food Network Kitchens Cookbook