Grate or finely dice the Cucumber; if you prefer, peel first. Sprinkle with Salt and let sit 5–10 minutes to draw out excess water, then squeeze or press the cucumber to remove as much liquid as possible.
Finely mince or crush the Garlic.
In a medium bowl, whisk the Plain Yogurt with Water until smooth and to your desired consistency — thicker for a dip, thinner for a soup.
Stir the garlic and the squeezed cucumber into the yogurt mixture.
Add [Dried Mint](2047] and Lemon Juice, then taste and adjust seasoning with more salt if needed.
Transfer to a serving bowl and drizzle generously with Extra-Virgin Olive Oil. Sprinkle Pul Biber on top for color and gentle heat; you can also dust a little extra dried mint as a garnish.
Chill for at least 30 minutes to let the flavors meld, then serve cold with bread, grilled meats, or as part of a meze spread.
