Mast va khiar (2)

Mast va khiar (2)

Cold yoghurt soup

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2 green cucumbers
750g yoghurt
3 spring onions, including the green tops
60g sultanas, washed if necessary
1 tablespoon flat-leaf parsley, finely chopped
1 tablespoon dill, finely chopped
2 hard-boiled eggs, shelled and finely chopped
60g walnuts, finely chopped, (optional)
salt, to taste
250ml iced water
extra flat-leaf parsley and/or dill, to garnish

Method

  1. Peel the cucumbers thinly, then grate coarsely. Place the cucumber flesh and juice in a bowl with the yoghurt.
  2. Thinly slice the spring onions, leaving on some of the green tops. Add to the yoghurt with the sultanas, herbs, egg and walnuts, if using. Season to taste with salt.
  3. Mix in enough iced water to give a thick cream consistency, and adjust the flavour with more salt if necessary. Cover and chill for at least 2 hours.
  4. Serve in bowls, garnished with additional chopped herbs or herb sprigs.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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