500 gr yogurt from buffalo milk
300 gr small cucumbers
2 cloves garlic
2 tb extra vergine olive oil
2 bunches dill
1 ts dried or fresh mint
Put the yogurt in a bowl and whip until creamy.
Peel the cucumber and cut in half, scratch with a spoon the bigger seeds out. Cut the cucumbers in fine pieces, and mix with the yogurt.
Peel and blend or smash the garlic and add to the yogurt. Season with salt.
Put the yogurt on small plates for each person and drip ½ tb olive oil on each portion.
Wash, dry and chop the dill and sprinkle with the dried mint (or the finely chopped fresh one) on each plate.
Serve with pita bread or baguette slices.