| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Persian, Appetizer |
3 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Yogurt |
| 1 |
|
Cucumber |
| 1 |
tb |
Fresh dill or |
| 1 |
ts |
Dried dill weed |
|
|
Salt and pepper |
INSTRUCTIONS
INGREDIENTS
PREPARATION
Put the yogurt in a bowl. Peel and chop the cucumber finely and add to the
yogurt. Add finely chopped dill and salt and pepper taste and mix well.
Refrigerate 1/2 hour before serving. May be used as a substitute for salad.
Source: In a Persian Kitchen typed by Leonard Smith
Posted to MM-Recipes Digest V4 #066 by lionheart@chase3000.com on 1997, .
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