Talatturi - A refreshing yoghurt dish from Cyprus
2 cups yoghurt 10%
2-3 cloves of garlic, chopped
1 cup grated cucumbers
3 tablespoons organic extra virgin Olive Oil Oliva1
1 tablespoon vinegar
salt and dried mint to taste
Halve the cucumber lengthways, remove the seeds, grate coarsely, sprinkle with salt and leave to stand for a few minutes. Meanwhile, peel, chop or crush the garlic cloves and mix with the vinegar and olive oil in a large bowl. Gradually add the yoghurt and mix with the drained, well-squeezed grated cucumbers, add a little salt if necessary, pour into a bowl and sprinkle with the dried mint and decorate with a few drops of olive oil.
PS I peel the cucumber if necessary, grate it directly into a sieve and place a plate underneath for any cucumber water that may run off. With the small cucumbers, this is usually not necessary.