- 1 Armenian cucumber, deseeded (if using a regular cucumber consider peeling too)
- 1 tsp cumin seeds
- 3 cups greek yogurt
- 1 tsp sea salt
- 2 tbsp finely chopped fresh mint
- Grate the cucumber into and squeeze the pulp through cheesecloth to get rid of any excess liquid.
- Toast cumin seeds in a dry skillet and grind them in a mortar and pestle.
- Mix yogurt, crushed cumin seeds, and cucumber. Add salt and mint leaves.
- Chill for a couple hours in the fridge before serving.