Egyptian Garlic Yogurt Cucumber Salad - cooking recipe

Ingredients

4 ounces plain yogurt (you could use a 6 oz container too, no problem)
1/2 cucumber (grated fine)
3 garlic cloves (crushed)
1 tablespoon white vinegar
1 teaspoon fresh dill (chopped- you could use dry dill, but fresh better)
salt & pepper

Preparation

Empty yogurt into a small mixing bowl.
Grate the half cucumber into yogurt.
Using a garlic press, press the garlic into bowl.
Add vinegar, chopped dill, salt and pepper to taste.
Best when chilled for 30 minutes or so.
Keeps great in fridge for a few days.
Serve with warm pita bread for dipping.