The holidays are only a few weeks away and while the rest of the world is preparing for Christmas and New Year festivities, Persians are looking forward to winter solstice celebrations (Shab-e Yalda) in the northern hemisphere. For the rest of us in the southern hemisphere, days are getting warmer and longer and we are eating summer foods already! Winter solstice is another topic which we will talk about later.
If you are lucky enough to be somewhere very hot, then you'll be feasting on plenty of salads and summer fruits. We have started our summer feasting with a chilled yoghurt soup perfect for lunch on a scorching hot day. If you have baked lavash before (or used our recipe) then, it is easy to take it to the next level by adding some nigella seeds and grated Parmesan before baking it. If you are in the mood to make lavash crackers, you can dry them in the oven (100C for 20 minutes) and store them in a cookie jar. Lavash crackers are not only great for dips but you can eat them with salads and chilled soups.
2 Lebanese Cucumbers, grated or chopped finely (or half telegraph cucumber)
1 cup Greek yoghurt (or fat-free yoghurt)
1 cup water
1 clove garlic, crushed
1/2 onion, chopped finely (or spring onions or chives)
1 teaspoon dried mint (or dried dill)
1/4 cup chopped walnuts
2 tablespoons raisins
Salt and pepper to season
Croutons or lavash pieces
- Sprinkle cucumbers with salt, leave for 5 minutes and squeeze the juice out.
- In a large bowl, combine all ingredients.
- Season to taste and chill in the fridge for at least 2 hours (4 hours is best)
- Few minutes before serving, add generous amounts of croutons or lavash to the soup or serve it on the side.
- If you are serving it outside, add a few ice cubes to the soup.