| 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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