Dill and cucumber sauce
Instructions
Beat with a whisk the yoghurt with the vinegar.
Peel and grate the cucumber pulp leaving it sit 10 minutes with a pinch of salt, then squeeze it to remove excess liquid and add the yoghurt together with dill.
Stir well to mix the ingredients and serve as a salad or as a dip.
Ingredients and dosing for 4 persons
- 150 g of thick yoghurt (straghisto)
- 3 cucumbers
- 1 tablespoon of apple cider vinegar
- 3 tablespoons of chopped dill
- 1 == Pto Sugar
- 1 pinch of salt