Cucumber w/Cumin Yogurt and Parsley

Name: Cucumber w/Cumin Yogurt and Parsley
Ingredients: ¼ cup (60 ml) olive oil, plus more for frying; 2 tsp (6 g) cumin seed; 3 unpeeled cucumbers (8 oz | 230 g), cut into thick irregular chunks; 1 bunch parsley (2.4 oz | 1½ cups | 68 g), stemmed, leaves whole or roughly chopped; 1 small red onion or shallot (2 oz | ¼ cup | 55 g), thinly shaved; 1 small red onion or shallot (2 oz | ¼ cup | 55 g), thinly shaved; ½ tsp (3 g) salt, plus more for seasoning; 1 cup (240 g) yogurt

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

I tend to use Greek yogurt for this because I like the thick texture. If using traditional yogurt, it will be easier to drizzle. Pick your poison. If your onion is making you tear up while cutting, give it a soak in cold water to wick away some of the bite. Then drain and carry on as you would.

Ingredients

3 unpeeled cucumbers (8 oz | 230 g), cut into thick irregular chunks
¼

Side dish
Gluten-free
Vegetarian

Method

Lay out the cucumbers on paper towels, dabbing moisture away from the cut sides.

Heat the oil in a large frying pan until shimmering. Remove from the heat, add the cumin seed, and allow to bloom, about 3 minutes. When fragrant, scrape the cumin oil into the yogurt, add the salt, and stir to combine.

Heat the frying pan with an additional glug o