Name: Cucumber and Yoghurt Salad
Yield: Serves 6
Cuisine: Europe
Ingredients: salt and pepper; 1 large garlic clove, peeled and finely chopped; 600 ml/ 1 pt thick plain yoghurt; 1 large cucumber; 6 mint leaves, chopped, plus more whole leaves for garnish; paprika, to garnish

Preparation info

Serves
6

Difficulty
Complex

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

Called cacik or tsatzike, depending what part of the Eastern Mediterranean you are in, this lovely salad can also be thinned with iced water and served as a cold soup.

Ingredients

1 large cucumber
6 mint leaves, chopped, plus more whole leaves for garnish
1 large garlic clove, p

Method

Cut the cucumber lengthwise into 1-cm / ½-inch slices, then cut these into strips and finally into dice.

Put the cucumber dice in a bowl with the chopped mint leaves and garlic. Season with salt and pepper and stir in the yoghurt. Cling-wrap and refrigerate overnight.

Just before serving, thin the mixture with a