Cucumber yogurt with hot cumin oil

Preparation info

    • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About


  • 10 ounces (280 g) English cucumber (about Ā½ large), very thinly sliced into rounds
  • Ā½ teaspoon kosher salt
  • Ā¾ cup (180 ml) plain Greek yogurt (preferably full-fat)
  • 1 tablespoon olive oil
  • 1 teaspoon cumin seeds
  • Good pinch of ancho chile powder or paprika
  • Flaky sea salt



    In a bowl, sprinkle the cucumber with the kosher salt and toss. Let stand for 15 minutes, then drain and squeeze out excess liquid. Add the yogurt and transfer to a serving dish.

    In a small pan, cook the oil and cumin over medium heat, stirring until the cumin is darkened a shade, 2 to 3 minutes. Add the chile powder and immediately spoon the spiced oil over the yogurt. Sprinkle with flaky salt and serve.