Label
All
0
Clear all filters

Cucumber yogurt with hot cumin oil

Rate this recipe

Preparation info
    • Difficulty

      Easy

Appears in
Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

Ingredients

  • 10 ounces (280 g) English cucumber (about ½ large), very thinly sliced into rounds
  • ½ teaspoon

Method

Evening

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 th

Become a Premium Member to access this recipe

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of


No reviews for this recipe

The licensor does not allow printing of this title