Ingredients Jump to Instructions ↓

  1. Recipe Ingredients Autoconvert units to: Metric US 2 Cucumbers - peeled (medium) Seeded and coarsely grated 2 tablespoons 30ml Minced yellow or white onion Salt 2 cups 474ml Plain yogurt 1 Garlic - minced 2 Green onions - chopped 1 Tomato - finely chopped (small) 2 tablespoons 30ml Fresh squeezed lemon juice 2 tablespoons 30ml Finely minced fresh mint or Parsley 2 teaspoons 10ml Ground cumin Fresh ground black pepper 1 lb 454g / 16oz Anellini or other small pasta rings Fresh mint (garnish) Cucumber slices (garnish)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine grated cucumber and onion in a small bowl. Sprinkle with salt and let stand for 10 min. Drain and squeeze dry. Whisk yogurt until creamy smooth. Add cucumber mixture, garlic, green onions, tomato, lemon juice, minced mint or parsley, cumin and salt and pepper to taste. Cook pasta in 4 quarts boiling water until very al dente. Drain and rinse well in cold water, then drain again. Place in a large bowl and cool to room temperature, stirring occasionally to prevent pasta from sticking together. Combine pasta with yogurt mixture. Garnish with mint or parsley springs and cucumber slices.


Send feedback