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| Yoghurt and Cucumber Salad
4 small cucumbers, peeled and finely diced about 1 1/2 cups yoghurt 3 cloves garlic, minced 1/2 tsp. dill, chopped finely juice of 1 large lemon salt to taste Salt the diced cucumbers lightly and let stand, covered, for 1 hour. Drain the excess liquids that accumulate. Combine the cucumbers with 1 cup of the yoghurt and the remaining ingredients. Mix gently but well. If the mixture is overly stiff, add yoghurt. Correct the seasoning, refrigerate and serve well chilled with bread slices. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@� |