Ingredients
8 Israeli cucumbers, cored and coarsely grated
1 bunch fresh dill, chopped
½ cup plain non-fat yogurt
1 tablespoon sour cream
Preparation
Mr. Henry prefers to use the food processor. It grates them coarsely but uniformly. He adds several pinches of salt, covers and refrigerate for several hours.
When ready to serve, squeeze all the water from the cucumbers and mix everything together.
