Paper-thin slices of cucumber are marinated in yoghurt, garlic, lemon juice and dill. For best results, prepare this delicious Mediterranean-style starter a day before to maximize the flavour.
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1/2 tsp salt
1 tsp sugar
1/4 tsp dried dill
1 garlic clove, crushed
2 tbsp lemon juice
2 tbsp olive oil
200g Greek-style yoghurt
Method Prep:1day10min › Ready in:1day10min
Using a canelle knife or zester if you have one, remove strips of peel along the entire length of the cucumber to give a striped effect. (If you don't have one, simply use a vegetable peeler.) Next, slice the cucumber into paper-thin rounds.
Put the cucumber into a plastic container, add the salt, sugar, dill, garlic, lemon juice and olive oil and mix gently. Cover and marinate in the fridge for 24 hours.
Just before serving, drain the cucumber and mix with the yoghurt. Serve in individual dishes with crusty bread.
If you don't have dried dill, use dried mint. In the summer, when fresh herbs are plentiful, use finely chopped fresh dill or mint and add to the cucumber with the yoghurt.