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2 cups plain yogurt
3 English Cucumbers peeled and grated on a box grated
Kosher salt
2 tablespoons fresh dill, finely chopped
2 tablespoons fresh mint, finely chopped
Juice of ½ lemon
1 small garlic clove, grated on a mandolin or minced into almost a paste

Place the cucumber in a colander sat over a bowl. Salt the cucumber with 1-2 teaspoons of salt, tossing the cucumber to evenly coat it. Place in the refrigerator for 2-3 hours to sit. After, remove the cucumber and rinse well with cool water. Press out any excess liquid and transfer to a lint-free towel. Wring out as much excess liquid as possible.

Whisk together the yogurt, drained and squeezed cucumber, dill, mint, lemon juice and garlic clove. Taste for lemon and salt, add more if necessary. The cucumber may provide enough salt and you might not need to salt the dish at all.

For Serving
Fresh pita bread, brushed with olive oil and sprinkled with Za'atar and warmed in an oven for 2-3 minutes. Your favorite fresh vegetables (we used carrots, radishes, cucumbers and lettuce leaves