In Iran, they serve this dip with bread during the summer for dinner, when the weather is hot. This is the best food for the summertime heat.
Ingredients
- 2 large English cucumbers, peeled
- 1 medium yellow onion, peeled
- 2 pounds organic whole-milk yogurt
- Salt, to taste
- Cayenne pepper, to taste
- 1 cup chopped fresh mint or ⅓ cup dried mint
About this recipe
Recipe by Mojdeh Z, as featured at the Tapestry Supper Persian Feast for Moms Against Poverty. Recipe supplied to Edible Silicon Valley as part of the Fall+Holiday 2017 Tapestry Suppers article.
Preparation
Grate cucumbers on coarse grater.
Grate onion on coarse grater. Drain and squeeze out the excess onion water.
In a big bowl, combine the grated cucumbers, mint and onions, add the yogurt and mix well.
Season with salt and cayenne pepper.
Refrigerate for 30 minutes.
Serve this dip by itself or as side dish to a larger meal.
