Zainab Khanam
– 2 large cucumbers, thinly sliced – 1/2 cup plain yogurt or sour cream – 1-2 tbsp fresh dill, chopped – 1 tbsp white vinegar or lemon juice – 1/4 tsp garlic powder – Salt and pepper, to taste
Thinly slice the cucumbers. If desired, sprinkle them with a little salt and let sit for 10 minutes, then drain to remove excess water.
In a bowl, mix yogurt or sour cream, vinegar or lemon juice, garlic powder, and fresh dill. Add salt and pepper to taste.
Gently fold the cucumbers into the dressing, ensuring they're fully coated.
Refrigerate for 15-20 minutes before serving to allow the flavors to meld.
Add extra dill or a sprinkle of black pepper for garnish before serving.