Place the cucumbers in a medium bowl. Add the yogurt, ground sesame seeds, turmeric, cayenne and lemon juice and mix together. Cover and refrigerate for 1 hour or up to 24 hours.
When you are ready to serve the salad, heat the oil in a small saucepan until it starts smoking. Add the fenugreek seeds and cook, stirring, until the seeds begin to pop, about 1 minute.
Immediately remove from the heat and pour the hot oil over the salad. Serve.
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