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Portion : 2 1/2 cups
Preparation time : 5 minutes
1 Lebanon’s cucumber grated
2 garlic cloves, finely chopped without seeds
500 ml (2 cups) sour cream (yogurt or Greek labna)
30 ml (2 tbsp.) Of extra virgin olive oil
30 ml (2 tbsp.) Of freshly chopped mint
15 ml (1 tbsp.) Lemon juice
15 ml (1 tbsp.) Of freshly chopped dill
Freshly ground pepper
— In a clean kitchen towel, press the cucumber to extract the water.
— Place it in a bowl and add all ingredients. Season to taste and mix well. Refrigerate 1 hour before serving.
TRICK — Serve with pita or toasted bread, raw or fried vegetables. Ideal with grilled meats, fish or in a sandwich.