CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Appetizer, Persian |
3 |
Servings |
INGREDIENTS
1 1/2 |
c |
Yogurt |
1 |
|
Cucumber |
1 |
T |
Fresh dill or |
1 |
t |
Dried dill weed |
|
|
Salt and pepper |
INSTRUCTIONS
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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