Chilled yoghurt soup with summer herbs

Chilled yoghurt soup with summer herbs

Abdugh khiar

By
From
Saraban
Serves
6
Photographer
Mark Roper

Wonderfully refreshing on a hot summer’s day, icy-cold yoghurt and herb soups are popular all around the Middle East, with slight variations from country to country. Iranian versions often include chopped walnuts and raisins, which make the soup richer and more filling; a little goes a surprisingly long way. Serve with plenty of warm flatbread.

Ingredients

Quantity Ingredient
3 lebanese cucumbers, peeled
1 small garlic clove
sea salt
800g thick natural yoghurt
2 tablespoons chopped tarragon leaves
2 tablespoons finely snipped chives
1 tablespoon chopped chervil sprigs
1 teaspoon dried mint
1/4 teaspoon freshly ground white pepper
1/3 cup finely chopped walnuts
2 tablespoons currants
300ml icy-cold water
lemon juice, squeezed
slivered pistachios, fresh or dried rose petals
or 1 small radish, thinly shaved, to garnish

Method

  1. Split the cucumbers lengthwise and scoop out and discard the seeds. Grate the cucumber coarsely into a colander set on a plate and refrigerate for 30 minutes
  2. Crush the garlic with 1 teaspoon salt to make a smooth paste. Whisk the garlic paste into the yoghurt until evenly distributed, then whisk in the herbs. Squeeze the grated cucumber firmly to remove as much moisture as you can, then stir into the yoghurt. Season with the pepper and salt and refrigerate for at least 1 hour to let the flavours develop.
  3. Just before serving, stir the walnuts and currants into the yoghurt and whisk in enough of the icy-cold water to achieve a soupy consistency – you may not need it all. Add a big squeeze of lemon juice, then taste and adjust the seasonings to your liking once more.
  4. Sprinkle with pistachios, rose petals or radish as you please, and serve straight away
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
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