- 1-1/2 cups yogurt
- 3/4 cup labneh
- 1/2 English Seedless Cucumber finely diced or shredded
- 1 clove garlic
- 1 tsp. Dried oregano
- 2 tbsp. dill
- 1 tsp. salt
- 1 tsp. honey
- 1 tbsp. Olive oil
- 1/2 tsp. of each: red wine vinegar white wine vinegar, apple cider vinegar, fresh lemon (for a total of 2 tsp.)
1. Begin my adding the cucumber to a bowl and add salt. Mix and allow to rest for 45 minutes.2. After 45 minutes, strain the liquid out of the cucumber using a couple paper towels or a clean dish cloth.3. Add plain yogurt, labneh, garlic, dill, honey, olive oil and vinegar to the cucumber. Mix well and cover. Refrigerate for up to 3 to 5 days.
