Afghan Cucumber-Yogurt Salad
Chilled cucumber and pasteurized yogurt with fresh mint, dill, and garlic.
Preparation: 15 min · Cooking: 0 min · Total: 15 min · 4 servings
Ingredients
- 300 g cucumber
- 150 g plain pasteurized yogurt — Contains milk.
- 5 g fresh mint leaves
- 10 g fresh dill
- 4 g garlic, peeled
- 0.3 tsp fine salt, maximum to add after tasting (optional)
Instructions
Wash and prepare
Wash the 300 g cucumber, 5 g mint leaves, and 10 g dill under running drinking water; dry them. Use a clean board and knife. Keep the 150 g pasteurized yogurt refrigerated until mixing.
Dice cucumber and chop herbs
Dice the cucumber into small, even pieces. Finely chop the mint and dill. Drain off any excess cucumber liquid so the salad does not become watery.
Mix yogurt and garlic
Crush the 4 g peeled garlic into a paste. Stir it into the 150 g plain pasteurized yogurt in a clean bowl until evenly mixed.
Combine and season
Fold the cucumber into the yogurt, then add the chopped mint and dill. Taste and add only as much of the optional fine salt as needed, up to 1/4 tsp in total. Mix gently until the cucumber is evenly coated.
Serve chilled
Divide into four side portions and serve chilled while the cucumber is crisp. If serving later, cover and refrigerate promptly at 4°C or below; use within 24 hours. Do not leave it unrefrigerated for more than 2 hours, or 1 hour above 32°C. Serve cold; do not reheat.
Cucumber stays crisp and is evenly coated in chilled yogurt.
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Tips
- For a thicker salad, drain the diced cucumber briefly before mixing. The yogurt contains milk.
Common mistakes
- Do not heat the oil or cook the cucumber; this is a cold salad.
- Do not let drained cucumber liquid dilute the yogurt.
Substitutions
- Use an unsweetened pasteurized yogurt of similar thickness; check its milk allergen label.
Storage
Cover and refrigerate at 4°C or below; use within 24 hours. Discard after more than 2 hours unrefrigerated, or 1 hour above 32°C.
Reheating
Serve cold; do not reheat.
About this recipe
Cucumber mixed with yogurt, garlic, and herbs is prepared by Afghan cooks; this version uses fresh mint and dill.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.