- Recipe Courtesy of:
Grant MacEwan College
|
 |
| 3 |
cucumbers |
| 1 tsp or 5 mL |
salt |
| 2 cups or 500 g |
plain yogurt |
| 2-3 |
garlic cloves, minced |
| 1 tbsp or 15 mL |
vinegar |
| ½ tsp or 2 mL |
lemon juice |
| 2 tbsp or 30 mL |
olive oil |
| ¼ tsp or 1 mL |
dried mint |
| ¼ tsp or 1 mL |
dried dill |
|
salt and pepper to taste |
Peel cucumbers and scoop out seeds. Grate into medium bowl. Sprinkle salt over cucumbers and mix well. Allow to sit for about 30 minutes. Squeeze out liquid.
Mix cucumbers with remaining ingredients. Chill in refrigerator.
Serve with pita or French bread for dipping.
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