Stuffed Cucumbers - cooking recipe

Ingredients

2 large cucumbers
2 ounces feta
dill weed
white pepper

Preparation

Cut about 2+1/2 inches off each end of cucumber (assuming you are using the Japan or seedless, since they are typically rather long).
Grate the ends using a hand grater & place into a fine mesh strainer.
Cut the cucumbers in half, then again lengthwise.
Scoop out seeds so you have four boats & run the bottom side of boat across a grater. This creates a flat bottom so the boat doesn't rock. Save the shavings & rough chop into the grated cuc ends from above.
The longer you let the cucumber strain, the drier the stuffing will be, I usually wait about 30 minutes.
Remove grated cuc from the strainer, add to bowl.
Add 2oz feta, white pepper and dill weed. Stir gently.
Chill at least a couple hours but no longer than 12 hours.
Wipe the boats dry (makes the stuffing easier) and place stuffing inside.
Garnish: black lava sea salt & dots of sriracha mixed with mayo.
You can also slice into smaller bite sized \"U's\" if you refrigerate after stuffing to re-firm the feta/cuc mixture.
Prep time does not include refrigerator marinade time.