large green cucumbers
1/4 teaspoon fresh ginger, grated finely
small clove garlic, crushed
Lemon juice to taste
Peel the cucumbers and slice very thinly.
Place in a bowl with some salt sprinkle on top and chill in the
refrigerator for about 1 hour. Drain off the liquid, pressing out as
much as possible. Mix the ginger and garlic into the yogurt. Stir in the
cucumbers and combine thoroughly. Taste and add more salt if necessary. Add lemon juice to taste. Serve chilled.