Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Yogurt |
| 1 cup | Cold water |
| 3 \N | Ice cubes |
| 2 smalls | Cucumber, peeled and diced |
| 1 small | Onion, diced |
| 2 \N | Radishes, sliced thin |
| ¼ cup | Golden raisins |
| ¼ cup | Chopped walnuts |
| 1 tablespoon | Crushed dried mint |
| \N \N | Salt, to taste |
| \N \N | 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