BVR: Bulgarian Cucumber and Yogurt Salad

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Bulgarian Cucumber and Yogurt Salad

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes

Serving Size : 4 Preparation Time :0:00

Categories : 2 Salads

 

Amount Measure Ingredient -- Preparation Method

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1 European cucumber -- halved lengthwise

-- cut into very small dice

salt -- to taste

2 cups Yogurt Cheese (see recipe)

2 cloves garlic -- 1- 2

-pounded to a puree with 1/4 teaspoon salt

1/4 cup shelled walnuts

-- crushed in a mortar and pestle or -- very

finely minced

2 teaspoons red wine vinegar

-- or sherry vinegar

2 tablespoons dill or mint (1 to 2) -- chopped

lots of freshly ground black pepper -- to taste

paprika

 

1

Place the diced cucumber in a bowl or colander and salt liberally. Let

sit for 30 to 60 minutes. Drain off any water that accumulates.

2

Toss the cucumber with the yogurt, garlic puree, walnuts, vinegar, dill,

and pepper. Mound in a salad bowl or on individual plates. Sprinkle on

the paprika and serve.

 

Advance preparation: You can prepare and salt the cucumber several hours

ahead of assembling the salad. Keep in the refrigerator.

 

Makes 4 to 6 servings.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

Typed and MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 2 Calories; less than one gram

Fat (2% calories from fat); 0g Protein; 1g Carbohydrate; 0mg

Cholesterol; 0mg Sodium

 

NOTES : Versions of this salad are popular throughout Greece, Turkey,

and the Balkans. The walnuts here are a feature of the Bulgarian

rendition. Enjoy this for lunch, with whole wheat country bread or

focaccia, or as a first course for dinner.

 

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