Recipe : Lebanese Cucumber with Minted Yoghurt

This dish is often served as an appetiser - a dip with pita bread or as part of a main course - sauce with kebabs. Similar to Indian Raita, what makes it unusual is the addition of fresh garlic in the dish. This dish can also be served as a side with Biryani. If you can't find Pita Bread, use any rolled breads you can find, the taste goes well with kulchas or khakhras too.

Ingredients :
2 medium cucumbers (roughly 250 gms)
200-250 ml thick yoghurt (curd / dahi)
1 tight handful finely chopped mint leaves (discard the stalks)
1 clove garlic crushed
1/2 tsp cumin / jeera powder
1 tbsp lime juice.
salt to taste

Method:
If your cucumbers have hard seeds, then cut the cucumber in half and scoop out the seeds.
Chop the cucumber flesh finely.

In a bowl, gently beat the yoghurt, so that it becomes smooth.
Add all the other ingredients and gently mix them all adjusting lemon juice and salt to taste.
Serve chilled as a dip or as a side.

Garnish with some cumin powder if you like.