Add 1/2 tablespoon salt to the cucumbers and let it drain in a colander for 20 to 30 minutes.
Mash the garlic to a paste in a mortar and pestle with 1/4 teaspoon salt. Mix the garlic, yogurt, chives, dill, mint and some salt and pepper (be aware that there is salt already in the cucumber and garlic). Stir in the cucumbers. Garnish with olive oil and za'atar.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of David Johnson at Cafe Mogador