Place the yogurt in a mixing bowl with salt, black pepper, and cumin.
Cut the cucumber into a manageable length, such as 4–6 inches. Cut off the peel, or leave it if you prefer. I like to remove half the peel so it looks like stripes. This is because there is nutrition in the peel, but at the same time the peel is hard to digest. Cut out any seeds if necessary. Grate the cucumber on a hand grater. Squeeze out the excess liquid from the grated cucumber, and then add the dry cucumber to the yogurt and spices.