Cucumber and Yogurt Mint Salad

SERVINGS: 4–6

INGREDIENTS:

• 2 cloves garlic
• 2 cups plain yogurt
• sea salt
• 4 Lebanese or Japanese cucumbers, seeded, thinly sliced
• handful of fresh mint, finely chopped
• 1 Tbsp dried mint

INSTRUCTIONS:

1. In a mortar and pestle pound the garlic to a soft paste.
2. Place in a bowl, add the yogurt and mix well. Add salt to taste.
3. Just before serving, tumble in the cucumbers and fold in gently.
4. Sprinkle in the fresh and dried mint. Serve with the kibbeh.