Every country in my region happens to have a version of a garlicy, creamy cucumber salad. Here is a thicker one, that goes well with sandwiches.
1-2 tsp dill
6 cloves garlic
2 cups sour cream
0.5 tsp vegetable oil
salt to taste
Shred the cucumber. Mix with salt and set aside.
Peel and crush the garlic. Add some oil toward the end, to extract the flavors.
Squeeze out the juice from the cucumber, add the sour cream, dill and garlic. Mix and salt to taste. For the best outcome, allow to sit in the fridge for a few hours before serving. Use with Macedonian burgers or chicken skewers.
Canada’s food guide: proposed revisions
2 hours ago