Pakistani Cucumber Salad 2

Ingredients

• 2cucumbers
• 200 gyogurt
• 1 clovegarlic
• dill — chopped
• to tastefine sea salt

Method

1. Begin by washing 2 cucumbers thoroughly under cold running water to remove any dirt. Peel the cucumbers using a vegetable peeler, then slice them into thin, even rounds. Place the slices in a large bowl and set aside in the refrigerator to keep them cool.
2. In a small bowl, combine 200 g of yogurt with one finely minced clove of garlic. Stir the mixture until the garlic is evenly distributed throughout the yogurt. This will infuse the yogurt with a subtle garlic flavor, enhancing the overall taste of the salad.
3. Finely chop a handful of fresh dill and add it to the yogurt mixture. Stir well to ensure the dill is evenly mixed, releasing its fragrant aroma into the yogurt. The dill will add a fresh, herbal note to the salad.
4. Remove the cucumber slices from the refrigerator and pour the yogurt mixture over them. Sprinkle fine sea salt to taste, keeping in mind that the salt will draw out moisture from the cucumbers, enhancing their flavor.
5. Gently toss the cucumbers with the yogurt dressing using a large spoon or your hands. Be careful not to break the cucumber slices; they should remain intact and evenly coated with the dressing.
6. Transfer the salad to a serving dish and garnish with a few sprigs of dill for a fresh presentation. Serve immediately with bread, allowing the cool, creamy salad to complement the warm, soft bread.