Instructions: Cut off tips and wash and dry the cucumber. (If using the hothouse variety, do not peel or seed. If using the regular type, peel, cut in half lengthwise, and scoop out the seeds with a spoon.) Slice the cucumber into rounds as thin as possible, using a knife, food processor fitted with a 2-mm slicer blade, or a mandoline. Spread the slices on a cookie sheet and lightly salt them. Let stand for 30 minutes. The cucumber will exude some of its moisture.

Meanwhile, whisk together the yogurt, tahini, garlic, lemon juice, and chopped spearmint or peppermint. Season with a pinch of white pepper.

Pat the cucumber slices dry with a towel. Add them to the yogurt sauce and mix. Cover and refrigerate for several hours. Before serving, adjust the seasoning, adding some salt and white pepper if necessary. Stir well. Sprinkle with sesame seeds and serve.

This recipe yields about 3 cups.

Comments: A Middle Eastern-inspired alternative to the pairing of cucumber with dill.

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