Persian yoghurt
ingredients:
500 g yoghurt venus
1 cucumber moon
4 spring onions mars
2 tablespoon sultanas sun
2 tablespoon crushed walnut jupiter
1 pinch of salt moon
1 pinch of ground white pepper mars
1 tablespoon finely chopped mint leaves mercury
cooking instructions:
Peel cucumber and halve lengthwise. Scoop out seeds. Quarter each piece lengthwise and slice finely. Put in a bowl.
Clean spring onion, slice finely and add to cucumber. Pour in yoghurt, sultanas, walnut and mint. Sprinkle with salt and pepper. Blend well and leave to stand in a cool place for an hour before eating.
Serve with warm pitta bread – mars or brown toasts – sun.
useful hints:
Many of us suffer from digestive problems when take pleasure from eating cucumber. The seeds cause this unpleasantness. Scooping them out will make cucumber enjoyable again.
Always use a bigger bowl rather than a smaller for mixing. Easier to work with, the ingredients blend better and your kitchen floor stays cleaner.
Do not be afraid of mixing strange flavours.
If it is at all possible use brown bread without yeast – mars. Lighter.
Written by VividLife.me
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