Cu­cum­ber with Basil, Yo­gurt, Wal­nuts & Browned But­ter (Yanik tereyagli cacik)

EatingWell - - FRESH -

AC­TIVE: 20 min TO­TAL: 20 min (plus 1 day soak­ing time)

You may not typ­i­cally serve your cu­cum­bers bruised, but Gamze İneceli in­ten­tion­ally smashes them to re­lease their fla­vor­ful juices. Tak­ing the time to soak the wal­nuts for this dish gives them a special soft tex­ture and plump­ness.

Serve with some pita as part of a mezze plat­ter or as a side salad. (Recipe: Gamze İneceli)

1 cup wal­nuts

1 pound mini (Per­sian) cu­cum­bers, sliced 3/4 tea­spoon salt, di­vided

2 ta­ble­spoons sliv­ered fresh basil, di­vided 1 ta­ble­spoon ex­tra-vir­gin olive oil

1 clove gar­lic, crushed

1/2 tea­spoon grated le­mon zest

1/2 tea­spoon ground pep­per

3 cups whole-milk plain Greek yo­gurt 2 ta­ble­spoons but­ter

1. Place wal­nuts in a bowl and add cold water to cover by 1 inch. Soak for 5 hours at room tem­per­a­ture. Rinse, add fresh water to cover by 1 inch and re­frig­er­ate overnight. Drain, pat dry and coarsely chop.

2. Us­ing a potato masher, mash cu­cum­bers with 1/4 tea­spoon salt un­til juicy. Drain in a colan­der for 5 min­utes. Trans­fer to a large bowl and stir in 1 ta­ble­spoon basil, oil, gar­lic, le­mon zest, pep­per and the re­main­ing 1/2 tea­spoon salt.

3. Whisk yo­gurt in a large bowl un­til smooth and spread onto a serving plat­ter. Top with the cu­cum­ber mix­ture and the wal­nuts.

4. Melt but­ter in a small skil­let over medium heat un­til be­gin­ning to brown, 2 to 4 min­utes. Im­me­di­ately re­move from heat and driz­zle over the cu­cum­bers. Serve topped with the re­main­ing 1 ta­ble­spoon basil.

SERVES 10: 1/2 cup each

CAL 180 / FAT 14G (SAT 4G) / CHOL 16MG / CARBS 6G / TO­TAL SUG­ARS 4G (ADDED 0G) / PRO­TEIN 9G / FIBER 1G / SODIUM 162MG / POTAS­SIUM 222MG.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.