- Servings1 bowl
- Prep10 min
- Resting2 h
- DifficultyEasy
This Lebanese sauce is coolness itself. Its secret lies not in the ingredient list but in time: a few hours in the fridge are enough for the mint and garlic to infuse the yoghurt. You can swap the mint for parsley for a more herbaceous version.
Ingredients
- 500 g plain yoghurt
- 3 cloves of garlic
- 1 cucumber
- Fresh mint (or parsley)
- Salt
Preparation
1
Crush and chop the garlic. Grate or finely cut the cucumber. Chop the mint.
2
Add everything to the yoghurt with the salt and mix well.
3
Rest for a few hours in the fridge: the mint and garlic develop their fragrance. Serve with pita bread, falafels or tabbouleh.
