Summary

Ingredients

• 180 g noodles (Kritharaki), alternatively starch noodles
• 1 tablespoon oil
• 2 medium cucumber (s)
• 6 clove (s) garlic
• 100 g sour cream
• 3 tablespoon yogurt
• 100 g sheep cheese
• 2 tablespoons oil (walnut), alternatively olive oil
• 1 bunch dill, or a packet frozen dill
• salt and pepper

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Instructions

1. Cook the pasta in plenty of water with salt and oil until firm to the bite, then drain through a fine-meshed sieve. Wash the cucumbers, cut in half lengthways, cut off the ends and scoop out the seedy inside. Then cut the cucumber into thin slices, season with salt and pepper. Peel the garlic cloves and finely chop or press. Mix the sour cream with the yoghurt, the mashed sheep`s cheese and oil until creamy, add the garlic to the cucumber. Wash the dill and pluck the tips off. Pull the pasta under the cucumber pieces. Arrange the pasta salad on four plates and sprinkle with the dill tips. I made the salad in a bowl and mixed in the dill tips - it was also very tasty. I also let the salad stand for at least an hour, but it doesn`t lose its taste if it stands longer.