Wash the cucumbers and dry with paper towels. Then, grate the cucumbers and squeeze the juice with your hand. Finely chop fresh mint and dill.
Put yoghurt into a small bowl. Mash well with a fork. Add grated cucumbers, garlic, salt, chopped fresh mint and dill onto. Mix well.
Put the yogurt and cucumber sauce into a serving plate. Leave the refrigerator for 30-35 minutes. Then, pour olive oil onto the yogurt and cucumber sauce. Serve cold.
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