This yoghurt and cucumber dip is served as an accompaniment to many Afghan dishes and is much like the tzatziki of Mediterranean cuisine. It is served at Parwana, with the yoghurt acting to cool and balance the heat of the dishes with which it’s served.
Peel and grate the cucumbers into a bowl, then squeeze out the excess moisture over the sink with your hands. Return the cucumber to the bowl with the yoghurt, garlic, dried mint and
Serve in a decorative bowl, garnished with the fresh mint leaves, as an accompaniment to any Afghan meal.
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