Cucumber and Yogurt Salad
- 4 small cucumbers or 1 large one
- salt
- 2 cups plain whole-milk yogurt
- 2 garlic cloves, crushed (optional)
- 2 sprigs of finely chopped mint or dill, or 2 teaspoons dried, crushed mint
Instructions:
This salad is popular throughout the Middle East.
- Peel and dice or grate the cucumbers, or cut them in half lengthwise, and then into half-moon slices. Unless the salad is to be served immediately, sprinkle with salt and leave for ½ to 1 hour in a colander for the juices to drain.
- Beat the yogurt in a serving bowl with the crushed garlic, if using, and the mint or dill, and fold in the cucumber. Add a little salt, taking into account the saltiness of the cucumber if you have salted it, although most of the salt will have gone with the drained juices.