Summary

Ingredients

• 2 cl vinegar (stone pine vinegar)
• 6 cl oil (pumpkin seed oil)
• 1 cucumber (s)
• 6 cups yogurt
• 2 clove (s) garlic, pressed
• 1 bunch dill, finely chopped
• 1 pinch (s) salt
• 1 teaspoon pumpkin seeds, roasted

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Instructions

1. Put the yoghurt on a tea towel and let it drain for about 3 hours.
2. Then put the yogurt in a bowl. On this tea towel, roughly grate the peeled, halved and pitted cucumber, then salt and squeeze the water through the towel. Add the grated cucumber to the yogurt. Also add the pressed garlic cloves and the finely chopped dill. Gradually stir in the pumpkin seed oil and finally the stone pine vinegar with a mixer. Serve garnished with a few pumpkin seeds.
3. Serve with white bread as a starter or serve as a cold sauce with grilled food or as a fondue sauce.