آبدوغ خیار Abdoogh khiar is a chilled yogurt soup with lots of aromatic fresh herbs, diced cucumbers, chopped radishes, crushed walnuts and sweet golden raisins topped with dried rose petals and served with pieces of dried/toasted flat bread. With the temperature pushing 90 degrees Fahrenheit for the past several days this traditional
summer recipe replenishes you and keeps you cool during this hot, sauna-like weather. Then all you need is to take a 15-minute nap right after! That's how I remember it being in our home. Most of you who grew up in Iran probably remember the dreaded grown-ups' chorte baad az nahar (nap after lunch) in your home and that you were not allowed to play outside while they were napping.
This was way before the world of text messaging, Twitter, Facebook and internet to keep you busy. However, we were not as bored as the kids these days that seem to have everything.
INGREDIENTS
- 500gr yoghurt
- 3 cucumbers, diced
- 100gr raisin
- 100gr walnuts
- 2 tablespoons scallion
- 2 tablespoons dill
- 2 tablespoons summer savory
- 2 tablespoons tarragon
- 2 tablespoons basil
- 2 tablespoons mint
- 1 tablespoon crushed dried rose petals
- Crushed dried bread
- Water
- Ice cubes
INSTRUCTIONS
Step 1
Stir the low-fat yogurt thoroughly. If you want to add that cream.
Step 2
Add water to yogurt and stir slowly.
Step 3
Crush the walnuts and add raisins, salt and pepper to the yogurt.
Step 4
Dice cucumbers and add vegetables and dried rose petals to other ingredients.
Step 5
Add ice cubes before serve. Serve with crushed dried bread.
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