| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Iran, Middle east, Salad, Time/life, Vegetable | 4 | Servings | |
INGREDIENTS
| 1 | Cucumber | |
| 2 | T | Green pepper, finely chopped |
| 2 | T | Scallion, finely chopped |
| including 2 inches of green | ||
| tops | ||
| 2 | T | Tarragon, fresh finely cut |
| or 1 tablespoons of dried | ||
| tarragon | ||
| 1 | T | Dill, fresh finely cut or |
| 1 teaspoon dried dill weed | ||
| 1/2 | t | Lemon juice, fresh |
| 1/4 | t | Salt |
| 1 | c | Yoghurt, unflavored |
INSTRUCTIONS
With a small, sharp knife peel the cucumber and slice it lengthwise into halves. Scoop out the seeds by running the tip of a teaspoon down the center of each half. Chop the cucumber finely and place it in a deep bowl. Add the green pepper, scallions, tarragon, dill, lemon juice and salt and stir together thoroughly. then add the yoghurt and turn the vegetables and herbs about with a spoon until they are well coated. cover tightly with foil or plastic wrap and chill in the refrigerator for about 1 hour before serving. Source: Time Life Series: Middle Eastern Cooking "crica 69" MMed by: earl.cravens@salata.com Posted to recipelu-digest by GramWag <GramWag@aol.com> on Mar 18, 1998
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