| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Middle east, Iran, Vegetable, Salad, Time/life |
4 |
Servings |
INGREDIENTS
| 1 |
md |
Cucumber |
| 2 |
tb |
Green pepper; finely chopped |
| 2 |
tb |
Scallion; finely chopped |
|
|
;including 2 inches of green |
|
|
;tops |
| 2 |
tb |
Tarragon, fresh; finely cut, |
|
|
;or 1 tablespoons of dried |
|
|
;tarragon |
| 1 |
tb |
Dill, fresh; finely cut or |
|
|
;1 teaspoon dried dill weed |
| 1/2 |
ts |
Lemon juice, fresh |
| 1/4 |
ts |
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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