Cucumber and Yoghourt Salad

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About

A Turkish salad makes an extremely popular mezze throughout the Middle East. It is sometimes served as a cold soup.


  • 1 large cucumber or 2 small ones, peeled and diced
  • Salt
  • 2–3 cloves


Sprinkle the diced cucumber with salt, and leave in a colander to drain for ½ hour. Crush the garlic with a little salt; use more than 3 cloves if you like. Mix a few tablespoons of the yoghourt with the garlic, then add the mixture to the rest of the yoghourt and mix well. Add more salt and pepper to taste. Finally add the mint, whose aroma and flavour make the salad deliciously refreshing. Dr