Yogurt and Cucumber Salad from Sephardic Flavors: Jewish Cooking of the Mediterranean by Joyce Golds
Recipe names can be confusing. Cooks acquainted with the Arabic table know tarator as a tahini-thickened nut sauce. Cooks familiar with Greek and Turkish cuisines see this salad as a cousin to tzat...
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Ingredients
- 1 large or 2 small cucumbers
- 3 tablespoons extra-virgin olive oil
- 2 cups plain yogurt
- 1 tablespoon chopped fresh dill or mint, or a mixture
- pita bread, cut into quarters if large, halves if small, and warmed
- salt for sprinkling, plus 1 teaspoon
- 5 or 6 cloves garlic, green sprouts removed and finely minced
- ⅓ cup chopped toasted walnuts
- 2 to 3 tablespoons white wine vinegar
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