Persian cucumber-yogurt salad

Yield: 4 Servings

Measure Ingredient
2 cups Yogurt
1 cup Cold water
3 Ice cubes
2 smalls Cucumber, peeled and diced
1 small Onion, diced
2 Radishes, sliced thin
¼ cup Golden raisins
¼ cup Chopped walnuts
1 tablespoon Crushed dried mint
Salt, to taste
Freshly ground black pepper, to taste

Combine all the ingredients. Adjust mint, salt and pepper to taste. If possible, let sit overnight.

NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books, New York: 1988

Recipe by: Joan Nathan Posted to MC-Recipe Digest V1 #551 by "Master Harper Gaellon" <gaellon@...> on Apr 4, 1997

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