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1)
Assemble the ingredients:
three medium sized fresh cucumbers
three medium sized fresh garlic cloves
one quart fresh yogurt
1 tablespoonful dried mint (some use dill)
1 teaspoonful kosher salt
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7)
Add 1 tablespoonful of dried mint to the mortar and pestle, grind
well. (You may want to rub through a strainer first to remove
stems.)
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2)
As with many other recipes, crush the fresh garlic under your heavy
French knife. |
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8)
Add a small amount of yogurt to the mortar, and grind to suspend the
garlic, etc. |
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3)
Chop the garlic prior to grinding in the mortar and pestle. |
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9)
Optional: Peel the cucumbers. (Usually I do not, since I do not mind
the skins. In fact, I think they add both esthetic and possibly
nutritional components. |
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4)
Add the chopped garlic to the mortar and pestle. |
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10)
Slice the cucumbers in a "mandolin" to produce thin slices.
Alternatively, slice thinly with a French knife (etc.). (Be kind
to your knuckles.)
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5)
Add one teaspoonful of salt (using Kosher salt here, as a gesture of
brotherhood with the Israelis...) You may want 1 1/5 tsp. salt,
depending on your tastes.
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11)
Combine the macerated seasonings in a large bowl with the yogurt and
mandolined cucumbers. Stir. |
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6)
Using the salt as a grinding agent, grind the garlic well in the mortar
and pestle until well blended. |
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12)
Chill. Serve in an attractive bowl, a cup into each individual
bowl, and garnish with a sprig of fresh mint. |