Cut the cucumber into 7-8 mm cubes. Grate or mince the garlic and roughly chop the dill.
If you prefer less water content in the cucumber, sprinkle a small amount of salt over the cucumber and let it sit for a while, then drain off the water.
Add the yogurt, sour cream, cucumber, and dill to a bowl and mix well.
Season with salt and add the olive oil.
This is the salad I made at my cooking class. It was served with lamb and stewed vegetable dishes.
It's also delicious with tortillas (Recipe ID: 551500).
I recommend serving it with this falafel recipe (Recipe ID: 762454).
You could add tomatoes to this salad and serve it with grilled zucchini (Recipe ID: 723157).
This salad can also be served in a tomato cup with samosas (Recipe ID: 607396).
Or as part of a combination appetizer dish!
It can also be used as a topping for sauteed potatoes The flavor combination is outstanding!
Here, I peeled the cucumbers, giving the salad a delicate color.
Story Behind this Recipe
I learned how to make this in my cooking class. I changed the ingredient amounts so that I could make it more simply at home.
Turkish yogurt is acidic and thick. It has a high fat content, so the texture is smooth. If necessary, you can strain your yogurt and add lemon juice. Sour cream is not normally used in this type of salad. This is my cooking teacher's original recipe.