Make sure you start this deliciously thick sauce ahead of time because the yogurt needs to drain for a few hours.
3 cups plain yogurt, (preferably not low fat)
1 English cucumber
2 tbsp dill, or parsley, chopped
1 garlic clove, squished (or less, if you're timid)
salt, to taste
black pepper, to taste
Line a strainer with a paper coffee filter and place it over a large bowl. If you use the cone-shaped filters, you can open them and piece two together to line the whole strainer. Dump the yogurt into the filter-lined strainer and let it drain for about 3 hours at room temperature.
Meanwhile, peel and coarsely shred the cucumber, and lightly sprinkle with salt. Place in a second strainer - also lined with a paper filter - and set over a bowl. Let stand at room temperature for about 3 hours to allow the excess liquid to drain out. If you have a child who absolutely needs a job to do, assign her to strainer duty - to make absolutely sure everything is going smoothly.
Transfer the drained thickened yogurt to a bowl. By hand (yours or your child's), squeeze any remaining liquid from the cucumber and add the shreds to the yogurt. Stir in the dill or parsley and the garlic, and season to taste with salt and pepper.
Serve as a sauce to accompany souvlaki, or as a dip with fresh pita bread.
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