Cold Yogurt Soup (Abdoogh Khiar) recipe
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Ingredients
- 2 cups Greek-style yogurt 1 teaspoon salt 2 teaspoons crushed dried mint 2 cups cold water, or more as needed 2 Persian cucumbers, diced ¼ cup raisins ¼ cup chopped walnuts ½ cup chopped fresh mint ½ cup chopped fresh parsley 2 teaspoons ground dried Persian rose petals ice cubes 2 pita bread rounds, or to taste
Nutrition Info
- 304.2 caloriescarbohydrate: 33.2 gcholesterol: 22.5 mgfat: 15.4 gfiber: 2.6 gprotein: 11 gsaturatedFat: 5.6 gservingSize: -sodium: 793.1 mgsugar: 13.1 gtransFat: : -unsaturatedFat: : -
Directions Cold Yogurt Soup (Abdoogh Khiar)
Directions
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Puree yogurt, salt, and dried mint in a blender with enough of the water to create a smooth, thin soup. It will thicken some when you add the bread.
Divide the cucumbers, raisins, walnuts, and herbs among four bowls.
Pour one-fourth of the yogurt mixture into each bowl.
Top with rose petals, and add a few ice cubes to each bowl.
Tear bread into small pieces and add some to each bowl. Let bread soak 5 to 7 minutes before serving. Serve cold.