Cucumber dish

This reminds me of an Indian “raita,” used to cool your mouth alongside super-hot curries. Or a Greek “tzatziki.” Karen, of s/v Panta Rhei, brought it to the PSCC “Horror d’Hoover” contest.

From “Recipes for an Arabian Night” by David Scott

1 medium cucumber, peeled and diced (seeding optional)
2 cups yogurt
2 or more cloves garlic, put through a garlic press
Salt and pepper to taste
2 T finely chopped fresh mint, or 2 t crushed dried mint
A few sprigs fresh mint or crushed dried mint for garnish

Put the cucumber in a serving bowl. Beat the yogurt and garlic together and season to taste with salt and black pepper. Stir in the mint. Pour the mixture over the cucumber. Garnish with sprigs of fresh mint (or sprinkle with crushed dried mint) and serve with pita bread. Serves 6.


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