How to make
Peel the garlic and crush it in a mortar and chop the fresh mint leaves very finely. They are added to the yogurt and sour cream.
Add lemon juice, black pepper and salt and mix everything well into a smooth yogurt sauce.
The cucumbers are cleaned and cut into very fine, translucent circles (they don't need to be peeled if they are organic) and the fennel is washed well and cut into thin strips.
Add the vegetables to the yogurt mixture and mix it lightly. Another option is to pour the sauce directly into the salad bowl or separate plates.
The yogurt salad is decorated with green sprigs of fennel (dill) and mint leaves.
You may need to flavor it because once the vegetables are added, mostly the cucumber releases a little water and it may need more salt, lemon or garlic.
Enjoy your meal!
The Turkish Yogurt Salad with Fennel is wonderful!
