Ingredients

1 cup unflavoured Yoghurt

Method

Pour the yoghurt into a bowl. Pound the garlic with the salt. Add to the yoghurt and stir until well blended. Cover and refrigerate several hours. Serve with fried vegetables, some lamb dishes, and some meat dolmas.

Variation:

1 teaspoon minced fresh mint leaves or 1/2 teaspoon crushed dried mint and 1 minced scallion, including 2 inches of the green tops, may be added to the sauce.