1/2 liter yoghurt (can be goats milk, cow’s milk, buffalo)
1 handful dill, chopped
A few mint leaves for decoration
2 cloves garlic, minced
Salt and pepper to taste
Stir the yoghurt well in a bowl. Grate the cucumbers and
add to the yoghurt. Add the garlic and dill. Add salt and
pepper, to taste. Add a little olive oil.
Can be served with toast with a little olive oil and olives.