Preparation info
  • Makes

    500 g

    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 2 Lebanese (short) cucumbers
  • 400 g (14 oz/1⅔ cups)


  1. Cut the cucumbers in half lengthways, scoop out the seeds with a teaspoon and discard (see below). Leave the skin on and coarsely grate the cucumber into a small colander. Sprinkle with a little salt and leave to stand over a large bowl for 20 minutes to drain off any bitter juices.
  2. Combine the yoghurt, garlic, mint and lemon juice in a bowl. R