Cucumber Yoghurt Sauce
Makes 1 1/2 cups
1 (150g) Lebanese cucumber, grated
1 cup (250ml) natural Greek-style yoghurt
½ cup coriander leaves, finely chopped
1 tablespoon fresh lemon juice
Salt and pepper, to season
Place the cucumber in some kitchen towel and gently squeeze over a bowl to remove excess liquid. Discard liquid.
Place cucumber in a small bowl. Stir in yoghurt and coriander. Season with salt and pepper.
TIPS: This is to accompany the Kabuli Palau