Cucumber Yogurt Salad

(click to enlarge)	Cucumber & Yogurt Salad Armenia - Jajek, Turkey - Cacik
	Serves: Effort: Time: Preprep:	4 salad * 20 min Yes		Versions of this salad are enjoyed through Greece, Anatolia, Caucasus, Western Asia and India (Indian version). Turks and Armenians usually season with mint, which they prefer dried, but here in Southern California we often use fresh mint (use a lot more of it).

1-1/2
ar
2
2
1

#

c
cl
t

Cucumbers (1)
Salt
Yogurt (2)
Garlic
Mint, dry
alt. Dill

If small unwaxed CUCUMBERS, cut in quarters lengthwise and sliced medium crosswise. If standard waxed green blimps, peel, cut in half lengthwise and scrape out the seed mass. Cut halves lengthwise into thirds and slice medium. Alternatively the cucumbers can be grated. For the seed mass, I just add a little salad dressing and eat it as a snack.
Salt the cucumbers very lightly and let stand 15 minutes or more, then drain very well in a strainer.
Crush GARLIC very fine, crush MINT (or chop fine if using fresh). If dill is used it also may be fresh or dried.
Mix all ingredients with YOGURT and chill thoroughly.

NOTES:

Cucumbers: : If possible use narrow unwaxed Persian or European cucumbers. If all you can get are standard green blimps, you need to peel and seed them.
Yogurt: Use a light, tart natural yogurt, not a heavy or bland one - nor a "fat free" one.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch