Serving the Guest: A Sufi Cookbook
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All food is soul food;
to treat it otherwise is to court indigestion,
both chronic & metaphysical.
to treat it otherwise is to court indigestion,
both chronic & metaphysical.
Cacik or Mast-o-Khyar
Cucumber Yogurt Salad
Cucumber Yogurt Salad
Total time: 1-½ hours
Preparation time: ½ hour
Chilling: 1+ hours
Chilling: 1+ hours
2 cups peeled, seeded and diced cucumber
2 tbsp. salt (for cucumbers)
1 quart yogurt
1 heaping tbsp. garlic
2 tbsp. dried or ¼ cup fresh finely chopped mint
Salt to taste
2 tbsp. salt (for cucumbers)
1 quart yogurt
1 heaping tbsp. garlic
2 tbsp. dried or ¼ cup fresh finely chopped mint
Salt to taste
Garnish:
Several sprigs fresh mint
Put the cucumbers into a colander, sprinkle with 2 tbsp. salt and let drain for ½ hour.
Combine the yogurt, garlic and mint in a mixing bowl, then rinse the cucumbers well and add them to the bowl. Taste and add salt as needed. Cover and refrigerate for at least an hour before serving, garnished with sprigs of mint.
from Serving the Guest: A Sufi Cookbook
Copyright © 1999, 2000 by Kathleen Seidel
Sources of previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.