This popular Turkish salad can be served as a cold summer soup. We sometimes used to drain the yogurt through a fine cloth to thicken it (see page 111), but now you can buy a thick strained Greek variety.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Peel and dice the cucumbers, or cut them in half lengthwise, then into half-moon slices. Unless the salad is to be served immediately, sprinkle with plenty of salt and leave for 1 hour in a colander for the juices to drain.
Step 2
Beat the yogurt in the serving bowl with the garlic, mint, and pepper. Rinse the cucumber of excess salt, drain, then mix into the yogurt. Add a little salt, if necessary.
Variations
Step 3
Beat 3 tablespoons extra-virgin olive oil, 1 of vinegar, and 3 tablespoons chopped dill into the yogurt.
Step 4
For a cold soup, use natural, not strained, yogurt and chop or grate the cucumber.
Step 5
A lovely alternative is to use a mixture of sour cream and yogurt in equal quantities.
Step 6
A fragrant Persian version (mâst-o khiar) mixes in 3–4 tablespoons raisins and 1/2 cup chopped walnuts. It can be garnished with a few chopped or grated radishes and dried rose petals.
