Tzatziki

As soon as the name of this sauce is not pronounced all over the world! Dzatziki, satsiki, jadzhiki ...
Well, in Greek it is written τζατζίκι, if that helps you in some way. And in Greece it is necessarily served with meat - souvlaki kebabs or with jiros - meat with vegetables in pita.

Ingredients

• 350 ml Greek yogurt or any other natural yogurt
• 1 small long-fruited cucumber
• 4 cloves of garlic
• 1 tbsp. l. extra virgin olive oil
• a few drops of lemon juice
• salt

Directions

1. Place the yogurt in a linen bag or sieve lined with several layers of cheesecloth. Hang the bag over a bowl where the liquid will drain for 4–6 hours. If you use gauze, then carefully collect its ends, tie it to make it look like a bag, and hang it in the same way.
2. Peel the cucumber, grate on a coarse grater, put in a sieve for 10 minutes so that the excess liquid is glass. Crush the garlic and chop finely.
3. Put ready-made thick yogurt in a bowl, add cucumbers, garlic, pour in oil, lemon juice, mix thoroughly. Season with salt to taste.
4. Put the sauce in the refrigerator for at least 1 hour and serve cold with meat, chicken, vegetables, or just like that, with toasted pieces of pita bread.