Cucumber yogurt with hot cumin oil

Preparation info

  • Difficulty

    Easy

Appears in

Slow Cook Modern

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 kosher salt
  • ¾ 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

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 the spiced oil over the yogurt. Sprinkle with flaky salt and serve.