Peel and mince the garlic. Rinse and finely chop the mint. Juice the lemon straining out any pips. Finely chop or grate the cucumber and place in a piece of cheesecloth or a tea towel. Squeeze the cumcumber in the towel to force out all the moisture. Place the 'dry' cucumber in a bowl with the Greek yoghurt, minced garlic, chopped mint, olive oil, cumin and coriander. Mix well to combine and add the lemon juice, salt and pepper to taste. Cover and refrigerate for at least one hour. Pour into a serving dish and serve with toasted pita bread wedges.
Makes approximately 1 cup.
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