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Silk Road Cooking: A Vegetarian Journey

By Najmieh Batmanglij

Published 2000

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Throughout the Silk Road region, cucumbers are not only turned into pickles or added to salads, but eaten as a fruit. If you wish to try them as a fruit, choose the right variety: small, delicate, fine-skinned cucumbers that are juicy and succulent. These are available throughout the year at Middle Eastern and Persian groceries. Unless they are very young and delicate, peel them and sprinkle them with a little salt before eating.

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