Summary

Ingredients

• 400 g cream yohurt, in Greek 10% fat, made from cow or sheep milk
• 125 g yourt (oat yourt), 3.5% fat
• 0.25 teaspoon ¼ pepper, white
• 0.5 teaspoon ½ garlic salt (Society Garlic Salt)
• 1 ½ tablespoon olive oil
• 10 leaves garlic
• 1 cucumber (s)
• 1 teaspoon, leveled salt, for the cucumber

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Instructions

1. Peel the cucumber and slice it into fine strips. Put in a sieve and mix the teaspoon of salt with the cucumber. Let stand for at least half an hour to drain.
2. In the meantime, put the yoghurt in a bowl, add pepper, Society Garlic salt or possibly normal and olive oil and stir. The room garlic, 8-14 leaves, depending on the length, I had 8 very long, cut into very fine strips or chop and mix in.
3. After the half hour soaking time, squeeze out the cucumber with your hands, add to the yogurt mixture and season to taste. Then let it steep for at least 2 hours, preferably longer. Garnish with a few flowers if necessary.