Persian cucumber-yogurt salad

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

Similar recipes