Reading The Language of Baklava by Diana Abu-Jaber has made me crave Middle Eastern food in a way I never have before. It’s a memoir about growing up with an American mother and a Jordanian father (who loves to cook and eat), and I can’t read a chapter without wanting to make all the recipes she includes. This doesn’t happen to be from her book, but it’s from a great Middle Eastern cookbook that Mike checked out along with the memoir (I should just send him to the library for me from now on – I think he’s better at picking books I’ll like than I am!)
This recipe comes from Iran, and it’s perfect to make as the days get hotter. It’s incredibly quick and simple, and would make a nice light dinner with the addition of salad and bread.
(adapted from The New Book of Middle Eastern Food by Claudia Roden)
2 cups plain yogurt (I used nonfat)
1/3 cup sour cream (I used low-fat)
1/3 cup cold water
salt and pepper
1/2 English cucumber, grated
2 finely chopped green onions (green parts only)
a few mint leaves, chopped, for garnish
Beat the yogurt and sour cream together until smooth, then stir in the water, cucumber, and green onions.
Season with salt and pepper to taste, and garnish with fresh mint to serve.