Wednesday, June 11, 2008

Minted Cucumber Yogurt

This side has an Indian flavor because of the cumin. If you prefer more of a Greek twist, skip the cumin and add some fresh lemon juice. I like the mint to be fresh from the garden. It cools you down instantly in hot weather.


2 cups plain yogurt
1 cucumber with skin
6 mint leaves, plus garnish
1/2 tsp. cumin seeds
salt and cayenne pepper to taste

Heat small frypan over medium heat. Place cumin seed in dry pan to toast, stirring constantly until fragrant, about 5 minutes. Remove from pan and set aside to cool. In medium mixing bowl, shred cucumber, being sure to catch the juice in the bowl. Roll the mint leaves together and cut into slivers. Place in bowl with cucumbers. Add toasted cumin, yogurt, cayenne and salt (I use about 1/4 tsp - 1/2 tsp each). Mix well and refrigerate. Garnish with fresh mint for serving, if desired.


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