| 1 | Line a sieve with a damp cheesecloth and place over a large bowl. |
| 2 | Dump the yogurt into the sieve, cover with plastic wrap, and allow to drain in the refrigerator for 24 hours. |
| 3 | Peel the cucumbers. |
| 4 | Cut them in alf lengthwise. |
| 5 | Using a teaspoon, scrape out and discard the seeds. |
| 6 | Grate the cucumbers into a colander, using the large holes on a four-sided grater. |
| 7 | Salt the cumcumbers and allow them to drain for ?hour. |
| 8 | Place the garlic, vinegar, and olive oil in a bowl and marinate while the cucumbers are draining. |
| 9 | Squeeze the drained cucumbers as dry as possible and blot on paper towels. |
| 10 | Place in the bowl with the marinated garlic. |
| 11 | Add the drained yougurt and stir. |
| 12 | Add a few grindings of fresh pepper and salt if necessary. |
| 13 | Serve with toasted pita bread triangles. |
