1/2 T salt
1-1/2 C plain yogurt (you can substitute up to 1/4 C sour cream for part of the yogurt)
Pinch of cayenne or paprika
2 T chopped fresh mint leaves
1 T minced lemon or lime zest
2 T sesame oil
1 t black mustard seeds
Seed, peel, and grate the cucumbers and put them in a bowl. Toss with the salt. Wait for about 25 minutes, then pour into a strainer, pressing out the liquid and drying them.
Mix the yogurt and/or sour cream with the cayenne or paprika, zest, and mint. Add the cucumbers.
In a small saucepan, heat the sesame oil and fry the mustard seeds. Use a lid to keep the seeds from popping out of the pan. Pour the oil and seeds into the yogurt-cucumber mixture and stir gently.
Refrigerate for an hour or two to allow the flavors to blend. Garnish with paprika.