Persian Yogurt Salad Recipe
- 1 (32 ounce) container plain yogurt
- 2 tablespoons dried dill weed
- 2 cloves garlic, minced
- salt and black pepper to taste
- 1 cucumber - peeled, seeded, and chopped
step 1: In a medium bowl, blend yogurt, dill weed, garlic, salt, and pepper. Toss in the cucumber. Cover, and refrigerate 8 hours, or overnight.