This yogurt dish is very quick and easy to make. The ingredients for this dish is very easy available from any grocers. I always make this dish for my salad dish and Indian cuisine dishes. It is also a Lebanon yogurt too as I often made this dish for my special family in Brooklyn, NY. They often eat this with the pita bread and rice. Frankly speaking I did not know that the Middle-Eastern countries do consider that as part of their diet.
Makes approximately 5-6 cups
4½ cups yogurt (natural plain yogurt/Greek yogurt)
4-5 mini cucumbers, diced
2 cloves garlic, peeled and finely chopped
1½ tablespoon finely chopped fresh dill/mint/cilantro
4 tablespoons fresh lemon juice
Salt and black pepper to taste
Place the yogurt into a deep serving dish and set aside.
Combine diced cucumbers, chopped garlic, chopped fresh dill/mint/cilantro, lemon juice and black pepper to taste in a food processor. Pulse until well blended, stir the mixture into the yogurt and combine well. Tastes and season with salt if necessary.
Transfer the yogurt mixture to chill for an hour before serving. You may keep the yogurt for 2-3 days in the refrigerator. If excess water appears on top of the yogurt, simply remove off the water and stir the yogurt once more.