Lebanese Yogurt and Cucumber Salad
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- 3 cups plain yogurt
- 12 fresh mint leaves
- 2 cloves garlic, peeled
- salt, to taste
- 2 or 3 cucumbers, peeled and thinly sliced
Drain the yogurt in a cheesecloth-lined colander for several hours,
discarding the liquid that has collected. Place the mint and garlic
together in a salad bowl and crush with a little salt. Add the
drained yogurt and cucumbers. Mix and chill before serving.
Serves 6.
Recipe adapted from "The Frugal Gourmet on our Immigrant Ancestors"