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Chilled yoghurt and cucumber soup (abdoogh khiar)
Serves 6-8 Starters and mains
Ingredients
- 500g Persian or mini cucumbers, diced
- 2 green apples, cored and diced
- 20g mint leaves, finely chopped
- 50g basil leaves, finely chopped
- 50g dill fronds, finely chopped
- 100g walnuts, crushed, plus extra, chopped, to serve
- 170g raisins
- 2tsp salt
- 2tsp freshly ground black pepper
- 1kg natural yoghurt
- 6–8 ice cubes
- 1tbsp dried mint
- handful edible dried rose petals tilit (see Cook’s note), to serve (optional)
Method
Combine the cucumber, apple,
fresh herbs, crushed walnuts
and raisins in a large bowl, then
stir through the salt and pepper.
Add the yoghurt and stir to
combine well, then add the ice cubes.
Divide the soup among bowls and top with the dried mint, chopped walnuts and rose petals. Serve with tilit, if using.
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