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"