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Snezhanka  Recipe



Veg  CD  ACC  HD  Bulgarian  25mins plus chilling



Makes approx  720ml/24fl.oz.     Cold  Vegetarian  VegetableAccompaniment  Hors d'ouevre  Starter  Appetiser  Dips   Gluten Wheat Free  Eggless  Bulgaria  Europe




1 small Cucumber, peeled and chopped

1 Garlic Clove, crushed


1 tbsp Olive Oil

1 tbsp Freshly chopped Dill

480ml/16fl.oz. Thick Plain or Greek Style Yoghurt




1. Squeeze the chopped cucumber to get rid of most of the water, then place in a mixing bowl together with the salt, garlic, olive oil and dill. Set aside for 10 minutes.


2. Add the yoghurt to the cucumber mixture, mix well and chill for at least 1 hour before serving. 


End of instructions


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Key techniques required to make this recipe


Serving Suggestions

Snezhanka can be served as a starter, dip or side dish.



Main equipment required to make this Recipe



Mixing Bowl




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