Persian cucumber-yogurt salad
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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