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.

　　

Ingredients

serves 6

　　4–6 small cucumbers or 1 large one, diced or cut into half-moon slices

　　Salt

　　2 1/2 cups plain whole-milk or thick strained Greek yogurt

　　2 cloves garlic, crushed (optional)

　　2 sprigs of mint, finely chopped, or 2 tablespoons crushed dried mint, or 2 sprigs of dill, finely chopped

　　White pepper

　　

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.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf