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