Cucumber and yogurt dishes appear from Greece throughout the Middle East and India. Eat it as is, as a condiment in sandwiches, or as a salad dressing.

1 two-pound container of no fat plain yogurt	4-6 cloves garlic
1 large or 2 medium cucumber(s)	Salt and pepper to taste
2 lemons

In a large bowl empty the yogurt container. Peel, seed and grate coarsely the cucumbers and add to the bowl. Juice the lemons, straining the seeds, and add to the bowl. Put the garlic through a garlic press and add to the bowl. Add salt and pepper (I like a couple of teaspoons each). Mix and serve. It will be very good now, but terrific after a night in the refrigerator.