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Cucumber Soup


    4 cucumbers
    1-1/2 teaspoons salt
    2 cloves garlic, minced
    2 Tbs. lemon juice
    6 cups yogurt
    1 Tbs. finely chopped dill
    1/4 cup sesame or olive oil
    2 teaspoons chopped mint


Peel the cucumbers, cut in quarters lengthwise, scoop out the seeds, then slice thin. Sprinkle with the salt and let stand 15 minutes. Drain well. Stir together the garlic, lemon juice, yogurt, and dill. Mix with the cucumbers. Pour the oil over the top and sprinkle with the mint. Serve at room temperature.

Serves 6-8.

Say Bismillah and eat!

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