I havent made this in a such a long time.
I had some left over yogurt which I strained to thicken and acidify some more (left in a warm oven for a few hours).
Fresh garlic is now in season which is just another reason to make this dish.
Basically its freestyle:
3-4 large mint leafs finely choped
A glass of thick yogurt
3 cucambers very finely diced and left for a few hours with salt to drain and become even more crunchy.
1-2 cloves of garlic
Some lemon juice of the yogurt is mild
A hip of extra virgin olive oil
Speard on some good dark bread.
