1 seedless cucumber, peeled and finely grated (I use food processor)
1 cup plain full-fat Greek yogurt (or use regular coconut milk that has been refrigerated 24 hours to thicken*)
1 Tbsp finely chopped fresh cilantro
1/2 tsp minced garlic
1/4 tsp ground cumin
1/2 tsp sea salt
fresh-ground black pepper, to taste
* If you substitute coconut milk, add the juice of 1/2 a lime to give the sauce some acidity.
Combine all ingredients in a small bowl. Serve with Morrocan-style lamb meatballs.