Salatet Zabady bil Ajur

Wash the cucumber thoroughly under cold running water, then peel it if desired or leave the skin on for added texture.

Finely dice or coarsely grate the cucumber into a bowl, then sprinkle lightly with salt and toss to combine. Allow the cucumber to rest so excess moisture is drawn out.

Transfer the salted cucumber to a clean kitchen towel or several layers of cheesecloth and squeeze firmly to remove as much liquid as possible.

Peel and mince the garlic cloves very finely, or crush them to a smooth paste using a mortar and pestle with a pinch of salt.

In a large mixing bowl, combine the drained cucumber with the crushed garlic and pour in the yogurt. Stir everything together until evenly incorporated.

Season the mixture generously with salt and freshly ground black pepper, tasting as you go and adjusting to your preference.

Cover the bowl with plastic wrap or a lid and refrigerate the salad until thoroughly chilled, allowing the flavors to meld together.

Give the salad a final stir before serving, adjust seasoning if needed, and serve cold as a side dish or accompaniment.