Ingredients
1 small cucumber (no more than 4 inches long;), peeled*
Salt
3/41 cup whole-milk yogurt
Pinch of cayenne (optional)
A sprinkling of cumin seed
A light dusting of paprika
Method
Sources
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RecipeNLG
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Recipes1M
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RecipeNLG
Recipes1M
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
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Essential Korean cooking — foundations, banchan, kimchi, soups
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Grate the cucumber, and sprinkle a little salt on top. Put the yogurt in a bowl, starting with 3/4 cup, and beat until smooth. Pat the cucumber dry with a paper towel, and mix in with the yogurt. Add a small pinch of cayenne, if using (I like it without if I am eating this with something highly seasoned), and more salt to taste. Sprinkle cumin and a light dusting of paprika on top.