Name: Yogurt Salad
Yield: Makes about 2 cups salad
Ingredients: ½ European cucumber, peeled and finely chopped; ½ cup chopped fresh coriander leaves, plus 1 or 2 sprigs for optional garnish; 2 cups plain yogurt (whole-milk or 2%); ½ cup water; ¼ teaspoon Freshly ground black pepper, or to taste; 1 teaspoon salt, or to taste; 1 scallion, minced; 2 tablespoons finely chopped fresh dill

Preparation info

Makes about
2 cups
salad

Difficulty
Easy

Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

About

Yogurt may be yet another remnant of the Central Asian nomadic tradition. Certainly it is an essential part of the Silk Road table, as well as the cuisines of Persia and Turkey. Often, as here, it is drained, then whisked with water and seasoned with salt or flavored with fresh herbs. This yogurt salad is colorful with chopped scallions, radishes, cucumbers, and fresh herbs. It’s great with pulao or kebabs.