← Nouns Cooking · Lebanese & Turkish

Ingredients

• 600 g plain whole-milk yogurt (not Greek)
• 500 ml ice-cold water
• 2 Cucumber, finely diced
• 50 g golden raisins
• 60 g Walnuts, chopped
• 30 g mixed fresh herbs (mint, dill, parsley, basil), chopped
• 2 tsp Dried mint
• 1 tsp Salt
• ¼ tsp Black pepper
• 8 ice cubes (optional)
• 2 pitas or lavash, toasted and torn (optional)

Method

1. Whisk the yogurt with the cold water, salt and dried mint until smooth and pourable, like buttermilk.
2. Stir in the cucumber, raisins, most of the walnuts and most of the fresh herbs.
3. Chill for 30 min so the raisins plump up and the flavours mingle.
4. Ladle into bowls over a couple of ice cubes, top with the rest of the walnuts and herbs and a grind of pepper.
5. Tear in toasted flatbread just before eating so it soaks up the soup.

Tips

• The bread is optional; leave it out (or use gluten-free crackers) for a gluten-free bowl.
• Contains walnuts.

Sources

Written in our own words after cross-checking these recipes:

Unicorns in the Kitchen The Mediterranean Dish Persian Mama