Excerpt from the book „Vegetarisches aus 1001 Nacht“, by courtesy of pala-verlag, page 121
Yogurt dip from Syria
- 150 g cucumber
- ½ garlic glove
- ¼ tsp dried, finely ground mint
- 200 g Joghurt
1. Clean cucumber. Do not peel. Grate or cut into small dices and add into a bowl.
2. Cut the garlic glove into tiny pieces or use a garlic press to squeeze it. Add garlic, mint and yogurt to the cucumber and mix well. Add salt to taste.
Sundried vegetables or fruit often add a special taste to Arabic meals. The dishes taste much more delicious if you use fresh, untreated fruit.