Mast va khiar (yoghurt, vegetable and herb salad)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Cucumber |
| 2 | tablespoons | Green pepper; finely chopped |
| 2 | tablespoons | Scallion; finely chopped |
| ;including 2 inches of green | ||
| ;tops | ||
| 2 | tablespoons | Tarragon, fresh; finely cut, |
| ;or 1 tablespoons of dried | ||
| ;tarragon | ||
| 1 | tablespoon | Dill, fresh; finely cut or |
| ;1 teaspoon dried dill weed | ||
| ½ | teaspoon | Lemon juice, fresh |
| ¼ | teaspoon | Salt |
| 1 | cup | Yoghurt; unflavored |
Directions
With a small, sharp knife peel the cucumber and slice it lengthwise into halves. Scoop out the seeds by running the tip of a teaspoon down the center of each half. Chop the cucumber finely and place it in a deep bowl. Add the green pepper, scallions, tarragon, dill, lemon juice and salt and stir together thoroughly. then add the yoghurt and turn the vegetables and herbs about with a spoon until they are well coated. cover tightly with foil or plastic wrap and chill in the refrigerator for about 1 hour before serving.
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Source: Time Life Series: Middle Eastern Cooking "crica 69" MMed by: earl.cravens@...
Submitted By EARL CRAVENS On 03-11-95