makes 2 cups
- 2 Lebanese (short) cucumbers (preferred)
- 1 2/3 cups plain yogurt
- 4 garlic cloves, crushed
- 3 tablespoons finely chopped mint
- 1 tablespoon lemon juice
- Chopped mint, extra to garnish
Cut the cucumbers in half lengthwise, scoop out the seeds with a teaspoon and discard. Leaving the skin on, coarsely grate the cucumber into a small colander. Sprinkle with a little salt and leave to stand over a large bowl for 15 minutes to drain off any bitter juices.
Meanwhile, stir together the yogurt, garlic, mint, and lemon juice in a bowl. Rinse the cucumber under cold water, then, taking small handfuls, squeeze out any excess moisture. Combine the cucumber with the yogurt mixture and season to taste. Serve immediately or refrigerate until ready to serve. Garnish with mint. Can be served as a dip with flatbread or as a sauce for seafood and meat dishes.
Source: The Produce Bible by Leanne Kitchen