SC - Vegetable Names

[LrdRas@aol.com]

In a message dated 10/30/98 7:16:16 AM Eastern Standard Time, uther at lcc.net
writes:

<<  I would love the recipes for the cucumbers in yogurt mint sauce >>

Cacik 
Adapted by L. J. Spencer, Jr.

2 cups plain yogurt
4 lagre cucumbers, peeled and sliced
3/4 cup water
2 tablespoons fresh mint leaves, finely minced
6 cloves garlic, mashed to a paste
3 tablespoons cider vinegar
4 tablespoons olive oil
6 small ice cubes
Salt to taste
Mint sprigs, for garnish

Mix yogurt, water, mint, garlic, vinegar and oil together until thoroughly
blended. Pour mixture over cucumber slices. Toss cucmbers and yogurt mixture
together until the cucumbers are thoroughly coated. Add salt to taste. Just
before serving stir in ice cubes. Garnish with mint sprigs, chooped fresh mint
or a sprinkling of dried mint.

NOTES: Original recipe taken from 'A Book of Middle Eastern Food'. Claudia
Roden. Vintage Books,a Division of Random House, New York.

The original poster stated that early Turks did not have ice cubes so she
substituted cold water instead. This is an error because there is some
evidence that one of the first things the Turks did after conquest was to
establish ice houses.

Although this is a modern recipe, it is very much like similar recipes that
can be found in al-Baghdadi which dates from the 13th century under the
heading of 'Persian milk'.

Ras
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