This sauce has a real kick to it because of how much garlic is in it. it carries real heat- it is perfect to cut through the depth and richness of meat dishes. i particularly like it with beef or lamb kebabs and qidreh.
250g Greek yoghurt
4 garlic cloves, minced until creamy and sticky
small handful of fresh mint, finely minced
1 tbsp of dried mint
a glug of extra virgin olive oil
Mix everything except the olive oil together until combined. put in a serving bowl and drizzle over some oil. i also crush a bit more mint over it.