Cucumber and Yogurt Salad

From Arabesque: A Taste of Morocco, Turkey, and Lebanon

Cookbook

Author(s): Claudia Roden

Page 156

Cuisine: Middle Eastern

Course: Condiments

Reviews

1 reviews, average rating 4.0 / 5

Sort: Date ↕ Rating ↕ Difficulty ↓ Cooked ↕

15 years ago

★ ★ ★ ★ ★ 4/5

1 found this helpful Sign in to mark helpful

This is a nice accompaniment to many of the dishes in this cookbook. I used small Persian cucumbers, and I salted and let them drain over night.

Report