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Lebanese Yogurt And Cucumber Salad (Leban) > Jeff Smith

eggs, lebanese, salads

3 cup plain yogurt
12 fresh mint leaves
2 cloves garlic, peeled
1 salt to taste
3 cucumbers, peeled and thinly
1 sliced

Drain the yogurt in a cheesecloth-lined colander for several hours, discarding the liquid that has collected. Place the mint and garlic togehter in a salad bowl and crush with a little salt. Add the drained yogurt and cucumbers. Mix and chill before serving. Serves 6-8 as a salad or dip. from The Frugal Gourmet's "On Our Immigrant Ancestors". From: Strawberry Girl

Yield: 1 servings

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